Monday, March 28, 2016

Pecan Balls with Apricot Sauce

This is a delicious savory recipe that creates a delightful main dish for a festive meal. The apricot sauce adds a bit of "sweet" to the dinner table for variety and your enjoyment.

Pecan Balls
Makes 10 servings

1 1/4 cups cracker crumbs
3/4 cup ground pecans or pecan meal
1/2 tsp. salt
1 finely chopped onion, small
1 1/2 tsp. sage
3/4 cup grated longhorn or mild cheddar cheese (soy)
2 pressed garlic cloves
3 Tablespoons minced parsley, fresh
4 eggs

Mix all ingredients. Form into walnut sized balls.

Pour apricot sauce over meatballs (recipe to follow). 

Bake in a covered casserole at 350 degrees F. for 30 minutes.

The pecan balls may be made ahead and frozen. Freeze uncooked balls at least 2 - 3 hours on cookie sheet. When ready to bake, place in baking dish and bake for 12 minutes at 350 degrees F. Then pour sauce over nut balls. Return to oven and bake covered at 350 degrees F for 30 minutes.

Apricot Barbecue Sauce
10 servings

1/4 cup oil
1/4 cup rice vinegar or lemon juice
3/4 cup apricot jam
1/2 cup catsup
2 Tablespoons brown sugar
2 Tablespoons grated onion
1/4 teaspoon salt
1/2 teaspoon oregano
Dash hot pepper sauce
Handful of raisins

It is suggested that the raisins be cooked separately and added at the last minute or cooking time as they may sink to the bottom and stick, causing them to burn. Raisins may be omitted from recipe.

Mix all ingredients and bring to a boil. Cook for 5 minutes, stirring often. Pour over nut balls and bake.


  1. LaDonne, this looks just fabulous. I am a meatball fan, so I know I would like this. Happy Spring.

  2. These sound yummy! Love the tablecloth picture sooo much!

  3. Just curious.... since when do you use eggs in your recipes??

  4. Regarding eggs: I'm going through recipes in my mother's recipe box and am transcribing them to digital form. This recipe is not marked vegan in the labels. You have a keen eye to notice that nearly all other recipes here are vegan. You may substitute flax seed gel or a tofu blend for the eggs.

    1. I did subscribe some years back, to your wonderful blog & recipes because they were vegan! It was so nice to find a kindred TEA gal who is vegan... thank you so much for each delicious recipe you've posted that we have enjoyed the past few years! Yes, definitely do use the flax seed gel often! Thank you!


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