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For Electric Cooperative Members

1 1/4 cups cracker crumbs
3/4 cup finely ground raw peanuts
3/4 cup shredded mild Cheddar cheese
4 eggs
1 small onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon cardamom
1 1/2 teaspoons sage
1 teaspoon garlic powder
3 tablespoons minced parsley
Apricot Barbecue Sauce

Preheat oven to 350 degrees. Mix well all ingredients except Apricot Barbecue Sauce in a bowl. Form into 1 1/2- to 2-inch balls (about the size of a small lime) and put into 12×9-inch casserole dish. Pour Apricot Barbecue Sauce over top and bake, covered, for 30 minutes.

Apricot Barbecue Sauce

1/4 cup vegetable oil
1/4 cup apple cider vinegar
3/4 cup apricot jam or preserves
2 tablespoons grated onions
1/2 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon salt
Dash hot pepper sauce

Mix all ingredients in saucepan and bring to boil.

Servings: 6. Serving size: 2 meatballs. Per serving: 528 calories, 15.7 g protein, 25.1 g fat, 60.6 g carbohydrates, 3 g fiber, 877 mg sodium, 155 mg cholesterol

Myrna Toote, Grayson-Collin Electric Cooperative