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Serves 6


    1½ pounds ground pork
    1 cup soft bread crumbs
    1/3 cup half and half
    1 egg
    1/4 cup finely chopped onion
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon ground allspice
    1 teaspoon vegetable oil
    1/4 cup all-purpose flour
    1 can (14½-oz.) chicken broth
    1 2/3 cups half and half
    2 tablespoons snipped fresh dill 

Cooking Directions

Combine pork, bread crumbs, 1/3 cup half and half, egg, onion and seasonings; mix well.

Shape mixture into eighteen 2-inch balls.

Heat oil in nonstick pan.

Brown meatballs over medium heat, turning carefully; remove from skillet.

Reserve 2 tablespoons drippings in pan.

Stir in flour; cook until thickened.

Gradually add chicken broth; cook and stir until thickened.

Stir in half and half and dill; cook 2 minutes.

Return meatballs to skillet; simmer 10 minutes.

Serving Suggestions
Create a meal with these meatballs served over buttered egg noodles. Or make into smaller sized and serve as part of a banquet.

    Nutrition Facts
    Calories 321 calories; Protein 27 grams; Fat 18 grams; Sodium 808 milligrams; Cholesterol 124 milligrams; Saturated Fat 8 grams; Carbohydrates 12 grams; Fiber 1 grams

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

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