Description
These unique Apricot Glazed Lamb Meatballs with Pistachios would be a great spring/summer appetizer for your many potlucks!
Ingredients
- 1 Small Shallot
- 2 cloves Garlic
- ½ cups Fresh Mint, Packed
- 1 pound Ground Lamb
- ½ cups Panko Breadcrumbs
- 1 Egg, Whisked
- 1 teaspoon Salt
- ½ teaspoons Pepper
- FOR THE GLAZE:
- ¼ cups Apricot Preserves
- 1 Tablespoon White Wine Vinegar
- ¼ teaspoons Red Pepper Flakes
- ¼ cups Chopped Pistachios
Preparation
Preheat oven to 400ºF.
In the bowl of a food processor, combine shallot, garlic, mint. Pulse until finely minced. Alternatively, you can mince everything by hand.
In a large bowl, combine ground lamb with mint mixture, panko, egg, and salt and pepper. Mix well, but don’t over-mix.
Using a medium cookie scoop, scoop out equally-sized balls and place on a cookie sheet lined with parchment paper. Bake for 20 minutes or until internal temperature reaches, 160ºF.
While meatballs are in the oven, prepare the apricot glaze. Place a small saucepan over medium heat and add apricot preserves, vinegar, and red pepper flakes. Simmer until it’s slightly thickened and reduced.
When meatballs are cooked through, remove from oven and brush with apricot glaze. Top each meatball with a sprinkle of chopped pistachios and serve on a cocktail pick.
