Tangy Pork Meatballs
December 22, 2009 by Eleisia
Filed under Recipes & Tips
These Tangy Pork Meatballs make a great appetizer for a New Years or Superbowl party. These bite-sized meatballs are made with pork instead of beef and cook in a tangy homemade barbecue sauce. Meatballs can be made ahead, cooked, and frozen until ready to to use. Then just thaw the meatballs, mix up the sauce, and simmer together until your guests arrive. Serve in a slow cooker or chafing dish with decorative pics.
Tangy Pork Meatballs
2 eggs, beaten
2/3 cup dry bread crumbs
2 tablespoons Watkins Onion Flakes
2 teaspoons Watkins Seasoning Salt
2 pounds ground pork
Sauce
1-1/2 cups ketchup
1 can (8 ounces) tomato sauce
3 tablespoons Worcestershire sauce
2 to 3 tablespoons cider vinegar
1 – 2 teaspoons Liquid Smoke, optional
In a bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° F for 15 minutes or until the meat is no longer pink; drain. You can also cook meatballs in a skillet over medium heat. Shake skillet gently to turn meatballs or turn with fork so that all sides are cooked.
Meanwhile, in a large saucepan, combine sauce ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5-qt. slow cooker or chafing dish. Makes approximately 7-1/2 dozen meatballs.
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My daughter really loves making meatballs with me so we’ll make up a huge batch on a weekend to have in the freezer for quick meals and snacking later. I usually put ours in marinara or BBQ sauce, but I really like your tangy sauce – so quick and easy to make. I have found that the best way to freeze meatballs is to put them on a sheet pan first until they are firm them throw them into a zip-top bag to make it easy to separate later.
“In the Bag,” thanks for your comment. And thanks for the preparation tip to freeze the meatballs on a sheet pan and then place in a zip-top bag.
Eleisia