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Serves 40


    · 1 pound lean ground pork
    · 1 teaspoon salt
    · 1/4 teaspoon cinnamon
    · 1/8 teaspoon pepper
    · 1/2 cup shredded pared apple
    · 1/4 cup soft rye bread crumbs
    · 1/4 cup chopped walnuts
    · 1/2 cup water
    · 1/2 cup apple jelly 

Cooking Directions

Sprinkle salt, cinnamon and pepper over pork; add apple, bread crumbs and walnuts.

Mix lightly but throughly.

Shape mixture into 40 balls (1 scant tablespoon each).

Brown balls (half at a time) in a large skillet. Add water, cover tightly, lower heat and cook slowly 15 minutes.

Remove meatballs to warm chafing dish.

Stir apple jelly into skillet and cook until melted.

Pour sauce over meatballs.

Serving Suggestions

Get out the chafing dish and Sterno! These appetizer meatballs will disappear fast.

Nutrition Facts
Calories 44 calories; Protein 3 grams; Fat 1 grams; Sodium 75 milligrams; Cholesterol 5 milligrams; Saturated Fat 0 grams; Carbohydrates 3 grams; Fiber 0 grams

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


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