In a large bowl mix together pecans, bread crumbs, cheese, eggs and onion. Shape into golf ball size balls.
Heat oil in an electric deep fryer or heavy saucepan to 180 degrees C. Add cheese balls to hot oil and fry until brown. Fry in batches to maintain oil temperature. Transfer to an 20cm square baking tray.
In a medium bowl, mix together tomato juice, tomato soup and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.