Meatballs with an Asian twist. Serve as a meal with fried rice and fresh fruit salad.

pound ground pork

3 tablespoons cracker crumbs

1/4 cup finely chopped onion

1 egg

1/2 teaspoon salt

Dash black pepper

2 cups sliced celery

2 cups sliced fresh mushrooms

2 tablespoons Worcestershire sauce

1 8-ounce can water chestnuts, drained and chopped

1 8-ounce can bamboo shoots, drained

1 6-ounce package frozen pea pods, blanched and drained

1/2 teaspoon salt
 

1. Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well.

2. Shape mixture into 24 balls (approximately 1 tablespoon each).

3. Cook pork balls in large skillet until browned. Remove, and keep warm.

4. Drain drippings. Add celery and cook over medium heat 3-4 minutes, stirring occasionally.

5. Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly.

6. Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3-4 minutes.

7. Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine.

7. Return pork balls to pan and cook until mixture is heated through, stirring gently.

Serves 4

Recipe courtesy of the National Pork Board.

 

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form