Yield: 3 dozen meatballs
1 pound Ground pork
1½ tablespoons Chopped green onion
⅓ cup Natural American pistachios, chopped
1 tablespoon Sherry
1 Egg, beaten
½ cup Fresh bread crumbs
1 cup Apricot-pineapple preserves
⅓ 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 400° 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.
Tip: For a main dish, Savory Pistachio Meatballs are delicious served over cooked rice.