1/2 c. pecans, finely chopped
1 clove garlic, chopped
1/2 c. Cheddar cheese, grated
1 c. cracker crumbs
1 sm. onion, finely chopped
3 eggs
Salt, sage and parsley flakes to taste

Mix and shape in 12 small balls, and fry all sides in small amount of oil. Pour a 2 pound can of tomato juice over and simmer about 45 minutes or until most of juice is absorbed.