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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

1. Combine pork, green onion, pistachios, sherry, egg and crumbs; blend well. Lightly shape into balls 1 inch in diameter.
2. Place in 15 1/4 x 10 1/4 x 3/4 inch baking pan; bake at 400 degrees F. 15 to 18 minutes or until thoroughly cooked. Drain excess fat.
3. 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.