Tangy Pork Meatballs Recipe
Tangy Pork Meatballs Recipe photo by Taste of Home

Tangy Pork Meatballs Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings


  • 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

Nutritional 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.


  1. 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.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes or until a thermometer reads 160°; drain.
  3. 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.
Originally published as Tangy Pork Meatballs in Country Woman Christmas Annual 2003, p33

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Reviewed Dec. 20, 2012

"I stumbled across this recipe in my Christmas cookbook. I had all the ingredients and made this for a party at home. Wow. Wow. Very good and very easy. TIP: Cook meatballs completely if you're transferring them to a crock pot."

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