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| Ingredients | |||
| 1 pound | Ground Pork* | ||
| 1- 1/2 tablespoon | Chopped green onion | ||
| 1/3 cup | Chopped shelled natural California pistachios | ||
| 1 tablespoon | Sherry | ||
| 1 | Egg, beaten | ||
| 1/2 cup | Fresh bread crumbs | ||
| 1 cup | Apricot-pineapple preserves | ||
| 1/3 cup | Regular barbecue sauce | ||
| Directions | |||
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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. 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 3 dozen meatballs.
Tip: For a main dish, Savory Pistachio Meatballs are delicious served over cooked rice. * Mild pork sausage can be substituted. |
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