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 400° 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. 

Tip:  For a main dish, Savory Pistachio Meatballs are delicious served over cooked rice.