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Tangy Pork Meatballs

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

In a bowl, combine the eggs, bread crumbs, onion and salt. Crumble

Printed from tasteofhome.com Oct 12, 2008

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Tangy Pork Meatballs cont.

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.