Ingredients:

Meatballs:
1-1/4 c. cracker crumbs
3/4 c. ground walnuts or pecans
1/2 tsp. salt
1 small onion, finely chopped
1-1/2 tsp. ground sage

3/4 c. grated longhorn cheese
2 garlic cloves, pressed
3 tbsp. minced parsley
4 eggs
Apricot BBQ Sauce (see recipe)

Apricot Barbecue Sauce:
1/4 c. oil
1/4 c. vinegar or lemon juice
3/4 c. apricot jam
1/2 c. catsup

2 tbsp. brown sugar
2 tbsp. grated onion
1/2 tsp. salt
1/2 tsp. oregano
dash hot pepper sauce

Directions:

Meatballs:
Mix all ingredients except Barbecue Sauce. Form into 20 walnut-size balls.
Place meatballs in casserole dish; pour Barbecue Sauce over meatballs.                 
Bake covered at 350ºF for 30 minutes. Yield:  10 servings.
May do ahead & freeze. Bake frozen meatballs 12 min. at 350ºF before pouring BBQ Sauce over.
Sauce:
Mix all ingredients; bring to boil.
Pour over meatballs & bake. Yield, 2 cups.
Variation:  Substitute Sour cream mushroom gravy for Apricot BBQ sauce.