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

Asian-Style Pork Balls

1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 large 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. Shape mixture into 24 balls (approximately 1 tablespoon each).
2. Cook pork balls in large skillet until browned. Remove, and keep warm.
3. Drain drippings. Add celery and cook over medium heat 3 to 4 minutes, stirring occasionally.
4. Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly.
5. Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3 to 4 minutes.
6. Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently.

Serves 4.

Nutrition Facts
Calories 379 calories
Protein 23 grams
Fat 23 grams
Sodium 778 milligrams
Cholesterol 151 milligrams

Recipe provided courtesy of Pork, The Other White Meat.