These tasty pork meatballs
can be made ahead and served as an appetizer or over rice for
a main dish.
Savory
Pistachio Meatballs
- 1 pound ground pork*
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°F
(205°C) 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.
