1 1/4 cups cracker crumbs 3/4 cup finely ground raw peanuts 3/4 cup shredded mild Cheddar cheese 4 eggs 1 small onion, finely chopped 1/2 teaspoon salt 1/4 teaspoon coriander 1/2 teaspoon cardamom 1 1/2 teaspoons sage 1 teaspoon garlic powder 3 tablespoons minced parsley Apricot Barbecue SaucePreheat oven to 350 degrees. Mix well all ingredients except Apricot Barbecue Sauce in a bowl. Form into 1 1/2- to 2-inch balls (about the size of a small lime) and put into 12x9-inch casserole dish. Pour Apricot Barbecue Sauce over top and bake, covered, for 30 minutes.
Apricot Barbecue Sauce
1/4 cup vegetable oil 1/4 cup apple cider vinegar 3/4 cup apricot jam or preserves 2 tablespoons grated onions 1/2 cup ketchup 2 tablespoons brown sugar 1/2 teaspoon oregano 1/2 teaspoon salt Dash hot pepper sauce
Mix all ingredients in saucepan and bring to boil.
Servings: 6. Serving size: 2 meatballs. Per serving: 528 calories, 15.7 g protein, 25.1 g fat, 60.6 g carbohydrates, 3 g fiber, 877 mg sodium, 155 mg cholesterol