Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 pound Ground pork*
1 ½ tablespoons Chopped green onion
1/3 cup Natural American pistachios, chopped
1 tablespoon Sherry
1 Egg, beaten
½ 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 15¼ x 10¼ x ¾ inch baking pan; bake at 400o 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, which have been placed in hot serving dish or chafing dish. Serve with picks.