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

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

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

2. Shape into about 30 one-inch meatballs. In a large skillet, brown meatballs in hot oil.

3. Drain excess fat from skillet.

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

5. Pour the sauce over the meatballs in skillet.

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

Serves 4
 

Recipe courtesy of the National Pork Board.

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