eat.this.food.

Swilley’s Pecan Balls April 9, 2007

With a title like “Pecan Balls” most people think this is a recipe for a sweet treat, and it is…but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls…the ingredients may seem odd…but trust me on this one. I had my doubts the first time my friend Shawna made them for me…but I have not met a person who didn’t like these after trying them. Preparation note: This recipe goes a lot faster if you have a food processor to help with the chopping!

Pecan Balls

Ingredients:

• 1 1/4 cups finely crushed Saltine Crackers
• 3/4 cup finely ground pecans
• 1/2 tsp salt
• 1 small finely chopped onion
• 1 1/2 tsp sage
• 3/4 cup grated longhorn cheese (mild cheddar also works well)
• 2 garlic cloves pressed
• 3 tbs parsley minced
• 4 eggs

Directions:

1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.

Sauce

Ingredients:

• 1/4 cup oil
• 1/4 cup vinegar
• 3/4 cup apricot jam
• 1/2 cup ketchup
• 2 tbs brown sugar
• 2 tbs grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of hot pepper sauce

Directions:
Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!