Apricot Glazed Lamb Meatballs with Pistachios

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.