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California Grown Gourmet Pistachios

Savory Pistachio Meatballs

1 pound Ground pork*
1 ½ tablespoonsChopped 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. Yield: 3 dozen meatballs.

Courtesy American Pistachio Growers