Pork Balls in Curry Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Serve these tidbits as an appetizer or as a main course with noodles or rice. I like baking meatballs (375°F for about 25 minutes), rather than frying. It is less messy and no additional oil is needed. Ingredients:
1 1/2 lbs ground lean pork |
3/4 cup soft breadcrumbs |
1 large egg, lightly beaten |
3/4 cup finely chopped onion |
1 teaspoon salt |
1 tablespoon vegetable oil |
1 -2 tablespoon crushed red pepper flakes |
1 tablespoon curry powder |
1 teaspoon ground ginger |
3 cups chopped onions |
2 garlic cloves, minced |
2/3 cup cider vinegar |
1 cup tomato sauce |
1 cup chicken broth |
3/4 cup sour cream |
Directions:
1. Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30).
2. Heat oil in a fry pan.
3. Add half pork balls and cook, shaking pan to brown all sides.
4. Remove browned balls from pan and repeat with remainder.
5. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
6. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil.
7. Add pork balls; cover; reduce heat and simmer for 45 minutes.
8. Push balls to one side and stir in sour cream; carefully mix sauce and balls.
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