1 1/2 tablespoons chopped green onion
1/3 cup natural California pistachios, chopped
1 tablespoon sherry
1 large egg, beaten
1/2 cup fresh bread crumbs
1 cup apricot-pineapple preserves
1/3 cup regular barbecue sauce
Combine pork, green onion, pistachios, sherry, egg and crumbs; blend well. Lightly shape into balls 1 inch in diameter.
Place in 15 1/4 x 10 1/4 x 3/4 inch baking pan; bake at 400 degrees F. 15 to 18 minutes or until thoroughly cooked. Drain excess fat.
Combine apricot-pineapple preserves and barbecue sauce; heat to boiling. Pour over meatballs that have been placed in hot serving dish or chafing dish. Serve with picks.
Makes 6 servings.
* Mild pork sausage can be substituted.
Recipe provided courtesy of the California Pistachio Commission.
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