Apricot Glazed Lamb Meatballs w/ Pistachios
Makes about 36 medium-sized meatballs
MEATBALLS
2# Ground Lamb
2 Small Shallots – finely chopped
2 Cloves Fresh Garlic – minced
1 C. Fresh Mint – packed
1 C. Panko Breadcrumbs
2 Eggs – whisked
2 tsp. Salt
1 tsp. Pepper
GLAZE
1/2 C. Apricot or Peach Preserves
(Or Peach Jalapeno if you want a slight kick)
2 T. White Wine Vinegar
1/2 tsp. Red Pepper Flakes
GARNISH
1/2 C. Chopped Pistachios
Preheat the oven to 400 degrees F
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 the Mint mixture, Panko, Eggs, Salt & Pepper. Mix well but don’t over mix.
Using a small to medium cookie scoop, Scoop out equally sized balls and place them on a cookie sheet lined w/ parchment paper. Bake for 20 minutes or until internal temp reaches 160 degrees F. Remove from oven.
While the meatballs are in the oven, prepare the Glaze. Place a small saucepan over medium heat and add the Preserves, Vinegar and Red Pepper Flakes. Simmer until it’s slightly thickened and reduced.
When the meatballs are cooked through, (160 degrees F.) remove from the oven and brush w/ the Apricot Glaze. Top each meatball w/ a sprinkle of chopped pistachios and serve on a cocktail pick. If making bulk, just toss the glazed meatballs in the chopped Pistachios.
I keep them warm and serve them in a crockpot.
