Walnut Meatballs With Apricot Barbecue Sauce - cooking recipe

Ingredients

SAUCE
3/4 cup apricot preserves
1/2 cup apple cider vinegar (or lemon juice)
1/2 cup ketchup
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
2 tablespoons onions, grated
1/2 teaspoon salt
1/2 teaspoon oregano, fresh finely chopped
1 dash hot pepper sauce (like tobasco)
MEATBALLS
4 cups rice, cooked (white or brown)
4 eggs
1 1/4 cups soda crackers, crushed about 36 crackers
3/4 cup cheddar cheese, shredded
3/4 cup walnuts, ground
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons parsley, fresh minced
1 1/2 teaspoons sage, ground
1/2 teaspoon salt

Preparation

Heat oven to 350 degrees.
Bring all sauce ingredients to a boil in a medium sauce pan. Cool.
Lightly spray a 13x9 inch glass baking dish with cooking spray.
Gently combine all meatball ingredients by hand in a large bowl.
Shape into 24 (1 1/2 inch) meatballs and place in prepared baking dish.
Pour sauce over meatballs.
Bake 30 minutes or until meatballs are firm and sauce is bubbling all over and slightly thickened.
If you want to serve over rice, you will need to double the sauce ingredients.