Walnut Meatballs with Apricot Barbecue Sauce
Delight your taste buds with these Walnut Meatballs with Apricot Barbecue Sauce—a delicious plant-based twist on a classic comfort food dish. These savory meatballs are crafted from nutrient-rich walnuts, hearty rolled oats, and a medley of aromatic spices and vegetables for a satisfying bite with a subtle smoky flavor. Baked to perfection and coated in a sweet and tangy apricot barbecue sauce, they strike the perfect balance of wholesome and indulgent. Ideal as an appetizer, party snack, or served over your favorite grains for a vibrant main course, this recipe is vegan-friendly and bursting with bold flavors. Easy to prepare in just under an hour, these walnut meatballs are sure to become a crowd-pleasing favorite. Keywords: walnut meatballs, plant-based, apricot barbecue sauce, vegan appetizer, healthy comfort food.
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Recipe Information
Ingredients
- 2 cups Walnuts
- 1 cup Rolled oats
- 2 Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, grated
- 3 tablespoons Nutritional yeast
- 3 tablespoons Soy sauce or tamari
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 1 cup Apricot preserves
- 0.5 cup Ketchup
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Chili powder
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and 5 tablespoons of water. Let the mixture sit for 5 minutes to thicken; this will act as a flax egg to bind the meatballs.
In a food processor, pulse the walnuts and rolled oats until they are finely ground but still textured, resembling coarse breadcrumbs.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion, grated carrot, and minced garlic until softened, about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the walnut-oat mixture, sautéed vegetables, flaxseed mixture, nutritional yeast, soy sauce, ground paprika, smoked paprika, and black pepper. Mix until well incorporated.
Roll the mixture into small meatballs, about 1.5 inches in diameter, and place them onto the prepared baking sheet.
Brush or spray the meatballs lightly with the remaining tablespoon of olive oil, then bake in the oven for 20 minutes, flipping them halfway through for even cooking.
While the meatballs are baking, prepare the apricot barbecue sauce. In a saucepan over medium heat, combine the apricot preserves, ketchup, apple cider vinegar, Dijon mustard, and chili powder. Stir well and let the sauce simmer for 5-7 minutes until thickened.
Remove the meatballs from the oven. Transfer them to a large bowl and pour the apricot barbecue sauce over them, tossing gently to coat.
Serve warm as an appetizer or over rice, quinoa, or noodles as a main dish. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 52.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
