All-Star Pork Meatballs
Nutritional Info
- Amount Per Serving
- Calories: 287.4
- Total Fat: 16.4 g
- Cholesterol: 105.4 mg
- Sodium: 442.7 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.4 g
- Protein: 20.7 g
View full nutritional breakdown of All-Star Pork Meatballs calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Serve these meatballs as a main course or serve smaller portions as an appetizer.Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com Serve these meatballs as a main course or serve smaller portions as an appetizer.
Recipe courtesy of National Pork Board. For more recipes and ideas, please check out www.TheOtherWhiteMeat.com
Ingredients
-
1 pound ground pork1 tablespoon onion flakes3/4 cup crushed corn flakes1/2 teaspoon salt1/8 teaspoon ground black pepper1 egg1/4 cup ketchup3 tablespoons brown sugar1 teaspoon dry mustard
Directions
1. Heat oven to 375 degrees F.
2. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg.
3. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.
4. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture.
5. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.
Serves 6 (about 2.5 ounce servings)
2. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg.
3. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.
4. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture.
5. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.
Serves 6 (about 2.5 ounce servings)
Member Ratings For This Recipe
-
MASSAJME
-
HQUADS4
-
DAWNYOUNGS
Not into the ketchup thing, I covered mine with whorchester sauce, garlic and parmesean cheese. Also mixed fresh thyme and parsley with 2x the cornflakes into the meat. Tasted great but a little dry. Will put the sauce into the meat next time and probably add another egg. Mights try browning 1st - 6/6/07
-
MOSIERMEISTER
-
LORI_IN_NB