Meatish Sweetballs

I woke up with this recipe in my head on December 17, 1999 and made it for a party that very evening. From concept to compliments in twelve hours. Far and a half out, eh wot?

2 cups of walnuts and 1 cup of rye crusts & heels, ground to a coarse meal consistency.
1 tablespoon each of allspice and caraway and 1 teaspoon (or more if you like) of black pepper, ground.
1/2 cup of shredded onions
Optional basil & thyme
a couple of eggs to hold it together (I just used yolks)

Bake at 325 for about 25 minutes.

You could probably improve on this, or at least dink around with it. I'd like to hear from you if you do.

You can blame all this on me, at my home page.
Write to me at: (Eric Bear Albrecht)