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Chef with red wine glass


Serves 4


    · 1 pound ground pork
    · 3 tablespoons cracker crumbs
    · 1/4 cup finely chopped onion
    · 1 egg
    · 1/2 teaspoon salt
    · Dash black pepper
    · 2 cups sliced celery
    · 2 cups sliced fresh mushrooms
    · 2 tablespoons Worcestershire sauce
    · 1 8-ounce can water chestnuts, drained & chopped
    · 1 8-ounce can bamboo shoots, drained
    · 1 6-ounce package frozen pea pods, blanched and drained
    · 1/2 teaspoon salt

Cooking Directions

Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well.
Shape mixture into 24 balls (approximately 1 tablespoon each).
Cook pork balls in large skillet until browned.
Remove, and keep warm.
Drain drippings.
Add celery and cook over medium heat 3-4 minutes, stirring occasionally.
Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly.
Add water chestnuts, bamboo shoots and pea pods.
Reduce heat to low; cover and cook 3-4 minutes.
Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine.
Return pork balls to pan and cook until mixture is heated through, stirring gently.

Serving Suggestions

Meatballs with an Asian twist. Serve as a meal with fried rice and fresh fruit salad.

Nutrition Facts
Calories 244 calories; Protein 28 grams; Fat 8 grams; Sodium 909 milligrams; Cholesterol 110 milligrams; Saturated Fat 3 grams; Carbohydrates 16 grams; Fiber 5 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit



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