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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

In a food processor, pulse the walnuts and rolled oats until they are finely ground but still textured, resembling coarse breadcrumbs.

Step 4

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.

Step 5

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.

Step 6

Roll the mixture into small meatballs, about 1.5 inches in diameter, and place them onto the prepared baking sheet.

Step 7

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.

Step 8

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.

Step 9

Remove the meatballs from the oven. Transfer them to a large bowl and pour the apricot barbecue sauce over them, tossing gently to coat.

Step 10

Serve warm as an appetizer or over rice, quinoa, or noodles as a main dish. Garnish with fresh herbs if desired.

Nutrition Facts

Serving size	(1189.0g)

Amount per serving	% Daily Value*
Calories	3283.6

Total Fat 200.0g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 115.9g
Cholesterol 0mg	0%
Sodium 4000.1mg	0%
Total Carbohydrate 327.8g	0%
Dietary Fiber 38.0g	0%
Total Sugars 212.2g
Protein 70.8g	0%

Vitamin D 0IU	0%
Calcium 397.3mg	0%
Iron 15.7mg	0%
Potassium 2683.2mg	0%

*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.

Source of Calories

Fat: 53.0%

Protein: 8.3%

Carbs: 38.6%