Tangy Pork Meatballs
Country Woman Christmas
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Yuletide buffet "grazers" stampede for these meatballs! The mouth-watering morsels go so fast, I often make several batches at once. Barbecue sauce adds a nice bite to the mildly seasoned ground pork.
SERVINGS: 30
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 eggs, beaten
- 2/3 cup dry bread crumbs
- 2 tablespoons dried minced onion
- 2 teaspoons seasoned salt
- 2 pounds ground pork
- SAUCE:
- 1-1/2 cups ketchup
- 1 can (8 ounces) tomato sauce
- 3 tablespoons Worcestershire sauce
- 2 to 3 tablespoons cider vinegar
- 2 teaspoons Liquid Smoke, optional
Directions:
In a bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until the meat is no longer pink; drain.
Meanwhile, in a large saucepan, combine sauce ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5-qt. slow cooker or chafing dish. Yield: 7-1/2 dozen.