INGREDIENTS

  • 1 container Smokey Sama SPREAD
  • 2 tbsp. olive oil
  • 1 cup pecans, finely chopped
  • ½ cup rolled oats (or rice flour for gluten-free)
  • ½ medium onion, finely chopped
  • 1 tsp. poultry seasoning
  • 2 tsp. Worcestershire sauce (vegan available)
  • 2 tsp. tamari or liquid aminos
  • ½ cup cooked black-eyed peas

PREPARATION

  1. Preheat oven to 350°.
  2. Sauté onions in olive oil; set aside.
  3. Chop black-eyed peas in a food processor or blender; set aside.
  4. Chop rolled oats and pecans together in food processor or blender.
  5. In a bowl, mix rolled oats, pecans, and black-eyed peas with all other ingredients saving Smokey Sama SPREAD for the final ingredient to add.
  6. Roll into 1-inch balls and place on a greased cookie sheet.
  7. Optional: Spray balls with olive oil before baking.
  8. Bake in pre-heated oven until balls are nicely browned.
  9. Serve with barbeque or other favorite sauce.

Yield: 20 balls  

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