Walnut Meatballs

This recipe for walnut meatballs has been a family favorite for four generations.  I believe that my Great Aunt Edith (Generation 1) contributed this recipe to my mother's (Generation 2) recipe collection.  As I mentioned previously, my mother gave me (Generation 3) a recipe box for Christmas years ago.  This recipe is one that I added soon after starting my recipe collection.  This recipe is a favorite with my daughter (Generation 4) as well.

This particular recipe evidently is the combination of two separate recipes, both from the same now unknown book.  The walnut meatballs come from p. 320 and the barbecue sauce is from p. 295.   Both of these recipes could be prepared separately to use in conjunction with other sauces or proteins.

Prepare

Preheat oven to 350 degrees.
Lightly oil a 9x13 pan.

Ingredients & Directions for the walnut balls
1 1/4C Italian-style cracker crumbs
3/4C ground walnuts
1/2t salt
1 small onion, finely chopped
1 1/2T sage
3/4C grated cheddar cheese
2 pressed garlic cloves
3T minced parsley
4 eggs (or 4T ground flax seed + 3/4C water)

Mix all ingredients well.  Form into balls approximately 1.25 inches in diameter.  Place balls in baking dish.

Ingredients & Directions for the barbecue sauce

1/4C oil
1/4C lemon juice
3/4C apricot preserves
1/2C ketchup
2T brown sugar
2T grated onion
1/2t salt
1/2t oregano
Dash hot pepper sauce

Place all ingredients in a sauce pan.  Bring to a boil over medium heat.

Final Directions

Pour sauce over walnut balls, ensuring that all are well-coated.  Cover dish with aluminum foil and bake at 350 degrees for 45 minutes.

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