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Tangy Pork Meatballs Recipe

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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.

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30 Servings
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.

Nutrition Facts: 1 serving (3 each) equals 95 calories, 5 g fat (2 g saturated fat), 34 mg cholesterol, 336 mg sodium, 6 g carbohydrate, trace fiber, 7 g protein.

Tangy Pork Meatballs published in Country Woman Christmas Annual 2003, p33

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