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Serves 4


    · 1 pound ground pork
    · 1/2 cup fine bread crumbs
    · 1 egg, beaten
    · 2 tablespoons minced onion
    · 1 tablespoon minced green bell pepper
    · 1 clove garlic, minced
    · 1 teaspoon salt
    · 1/8 teaspoon pepper
    · 1 tablespoon vegetable oil

    · 1 8-ounce can tomato sauce
    · 1/4 cup apple jelly
    · 1/4 teaspoon curry powder 

Cooking Directions

In a medium bowl stir together well ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper.

Shape into about 30 one-inch meatballs.

In a large skillet, brown meatballs in hot oil. Drain excess fat from skillet.

For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally.

Pour the sauce over the meatballs in skillet.

Cover and simmer for 15-20 minutes, stirring often.

Serving Suggestions

These tangy meatballs make a satisfying dinner, served over rice and accompanied with broccoli spears. Serve also as an appetizer in a chafing dish.

Nutrition Facts
Calories 370 calories; Protein 20 grams Fat 17 grams; Sodium 1310 milligrams; Cholesterol 105 milligrams; Saturated Fat 6 grams; Carbohydrates 30 grams

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


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