2 tubes saltine crackers, crushed
1 c. pecan meal
2 c. oatmeal
8 oz. Cheddar cheese, grated
1/2 pkg. taco seasoning mix, dry
1 lg. onion, chopped
6 eggs, beaten

Mix all ingredients together; let set 15 minutes. Mix again. Mold into 1 1/2 inch diameter balls. Drop in deep oil; fry until just golden. Serve with salsa dip. May make ahead, freeze or refrigerate. Bake 15 minutes in 400 degree oven, uncovered to heat/crisp. Meatballs are ready when exterior is bubbly.