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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
- Combine ground pork, cracker crumbs, onion,
egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into
24 balls (approximately 1 tablespoon each).
- Cook pork balls in large skillet until
browned. Remove, and keep warm.
- Drain drippings. Add celery and cook over
medium heat 3 to 4 minutes, stirring occasionally.
- Add mushrooms and Worcestershire sauce
and continue cooking 1 minute, stirring constantly.
- Add water chestnuts, bamboo shoots and
pea pods. Reduce heat to low; cover and cook 3 to 4 minutes.
- 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.
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