Lunch

Tangy Pork Meatballs is for Lunch.

Tangy Pork Meatballs takes 30 minutes to prepare.

Tangy Pork Meatballs takes 30 minutes to cook.

Tangy Pork Meatballs makes 18 servings.

The ingredients for Tangy Pork Meatballs are:

4 eggs lightly beaten
1 1/3 cups dry bread crumbs
4 Tablespoons minced onion
4 teaspoons seasoned salt
4 lbs ground pork

3 cups ketchup
16 oz tomato sauce
6 Tablespoons Worcestershire sauce
5 Tablespoons Apple Cider Vinegar
4 teaspoons liquid smoke

Here is how you make Tangy Pork Meatballs:

Combine eggs, bread crumbs, onion and seasoned salt in a bowl. Crumble ground pork over mixture and mix well. Shape into 180 3/4 inch balls. (I use a melon baller) Place meatballs on a greased rack in a shallow baking pan. Bake at 400 degrees for 15 minutes, or until thermometer reads 160 degrees.Meanwhile, in a large saucepan, combine remaining ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5 quart crockpot or chafing dish. Yield: 180 meatballs in sauce.Serving Size: 10 meatballsNumber of Servings: 18Recipe submitted by SparkPeople user DAWNRHARV.

The nutritional information for Tangy Pork Meatballs is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 376.0

• Total Fat: 22.9 g
• Cholesterol: 113.9 mg
• Sodium: 937.8 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 1.2 g
• Protein: 20.0 g