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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Most of my family members don't eat meat, so I've made these appetizers for special occasions ever since a friend shared them with me. The moist bites and tangy sauce are always well received. -Bonnie Young of Desert Hot Springs, California. Ingredients:
2 eggs, lightly beaten |
3 egg whites, lightly beaten |
1 small onion, finely chopped |
3 tablespoons minced fresh parsley |
1-1/2 teaspoons poultry seasoning |
2 garlic cloves, minced |
1/2 teaspoon salt |
1-1/4 cups finely crushed reduced-sodium saltine crackers |
3/4 cup ground walnuts |
3/4 cup shredded reduced-fat cheddar cheese |
apricot barbecue sauce: |
3/4 cup apricot spreadable fruit |
1/2 cup ketchup |
1/4 cup lemon juice |
2 tablespoons brown sugar |
2 tablespoons finely chopped onion |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
Directions:
1. In a large bowl, combine the first seven ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
2. In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnuts balls. Bake, uncovered, at 350° for 25 minutes or until a meat thermometer reads 160°. Yield: 8 servings.
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