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, egg, and salt and pepper. Mix well, but don't over mix.
Using a medium cookie scoop, scoop out equally sized balls and place them on a cookie sheet lined with parchment paper. Bake for 20 minutes or until internal temperature reaches, 160ºF.
While the meatballs are in the oven, prepare the apricot glaze. Place a small saucepan over medium heat and add the apricot preserves, vinegar, and red pepper flakes. Simmer until it's slightly thickened and reduced.
When the meatballs are cooked through, remove from the oven and brush with apricot glaze. Top each meatball with a sprinkle of chopped pistachios and serve on a cocktail pick.