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Savory Pistachio Meatballs recipe

These tasty pork meatballs can be madeahead and served as an appetizer or over rice for a main dish.

Recipe: Savory PistachioMeatballs

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 balls1 inch in diameter.
  • Place in 15 1/4 x 10 1/4 x 3/4 inch bakingpan; bake at 400°F (205°C) 15 to 18 minutes or untilthoroughly cooked. Drain excess fat.
  • Combine apricot-pineapple preserves andbarbecue sauce; heat to boiling. Pour over meatballs that havebeen 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 CaliforniaPistachio Commission.

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  • Comments

    1 Comment


    Slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the stringy flesh from the skin, creating “spaghetti”. Put ? cup spaghetti squash on each plate, topped with 4-5 small meatballs. Drizzle everything with the sauce, and garnish with remaining pomegranate seeds, pistachios, and parsley.

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