TANGY PORK MEATBALLS

Tangy Pork Meatballs image

Yuletide buffet "grazers" stampede for these meatballs! The mouthwatering morsels go so fast, I often make several batches at once. Barbecue sauce adds a nice bite to the mildly seasoned ground pork.-Katie Koziolek, Hartland, Minnesota

Provided by Taste of Home

Time 30m

Yield 7-1/2 dozen.

Number Of Ingredients 11

Ingredients

2 eggs, lightly beaten
2/3 cup dry bread crumbs
2 tablespoons dried minced onion
2 teaspoons seasoned 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
2 teaspoons liquid smoke, optional

Steps:

In a large 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° for 15 minutes or until a thermometer reads 160°; drain. , 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.

Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.