PORK BALLS IN CURRY SAUCE
Serves 8
1-1/2 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 1 1/2-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 TheOtherWhiteMeat.com
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