Shelly's Recipe

TANGY PORK MEATBALLS

Category: Meatballs

2 eggs, beaten
2/3 cup dry bread crumbs
2 tbsp dried minced onion
2 tsp seasoned salt
2 lbs ground pork

Sauce:
1 1/2 cups ketchup
1 (8 oz) can tomato sauce
3 tbsp Worcestershire sauce
2 to 3 tbsp cider vinegar
2 tsp Liquid Smoke, optional

In a bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over mixture and mix well. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400 for 15 minutes or until the meat is no longer pink; drain.

Meanwhile, in a large saucepan, combine sauce ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5-qt. slow cooker or chafing dish. Yield: 7-1/2 dozen.