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Tangy Pork Meatballs

 Tangy Pork Meatballs
Yuletide buffet "grazers" stampede for these meatballs! The mouthwatering morsels go so fast, I often make several batches at once. Barbecue sauce adds a nice bite to the mildly seasoned ground pork.—Katie Koziolek, Hartland, Minnesota
30 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 eggs, lightly 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 large 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 a thermometer reads 160°;
  • 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.
Nutritional Facts: 1 serving (3 each) equals 95 calories, 5 g fat (2 g saturated fat), 34 mg cholesterol, 336 mg sodium,

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Tangy Pork Meatballs (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 7 g protein.