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Chef with red wine glass


Serves 8


    · 1½ pounds lean ground pork
    · 3/4 cup soft bread crumbs
    · 1 egg, lightly beaten
    · 3/4 cup finely chopped onion
    · 1 teaspoon salt
    · 1 tablespoon vegetable oil
    · 1-2 tablespoons crushed dried red peppers
    · 1 tablespoon curry powder
    · 1 teaspoon ground ginger
    · 3 cups chopped onion
    · 2 cloves garlic, minced
    · 2/3 cup cider vinegar
    · 1 cup tomato sauce
    · 1 cup chicken broth
    · 3/4 cup sour cream

Cooking Directions

Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1½-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired.

Serving Suggestions
These meatballs with the spicy sauce can be served over rice for a meal. Or serve in the sauce as part of a buffet or for a potluck.

Nutrition Facts
Calories 236 calories; Protein 20 grams; Fat 12 grams; Sodium 681 milligrams; Cholesterol 80 milligrams; Saturated Fat 5 grams; Carbohydrates 13 grams; Fiber 2 grams

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


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