Pork Balls In Tomato Orange Sauce Recipe

Summary

Health IndexHealthyCuisine
CourseMain Ingredient

Ingredients

 1 medium size yellow onion, chopped fine
 Garlic2 Clove (5gm), minced
 Low sodium chicken broth1 Cup (16 tbs)
 1/2 pound lean ground pork
 1/4 pound lean ground veal
 Golden Raisins2 Tablespoon
 1 large egg, lightly beaten
 Parmesan cheese2 Tablespoon, grated
 Dry bread crumbs1 Tablespoon
 Parsley1 Tablespoon, minced
 1/4 teaspoon each black pepper and dried sage, crumbled
 Salt1/8 Teaspoon
 Nutmeg1/8 Teaspoon
 1 cup canned low sodium tomatoes, chopped, with their juice
 Cinnamon stick1
 3 strips orange peel, each about 2 inches long and 1/2 inch wide
 Orange juice2 Tablespoon

Directions

In a small heavy saucepan, cook the onion and garlic in 1/3 cup of the chicken broth, covered, over moderately low heat until soft about 7 minutes.
Remove from the heat and let cool.
Using your hands, thoroughly mix the pork, veal, raisins, egg, cheese, bread crumbs, parsley, pepper, sage, salt, and nutmeg with the onion mixture in a medium size bowl.
Shape into 20 balls 1 1/4 inches in diameter.
In a heavy 12 inch skillet over moderate heat, brown the pork balls lightly on all sides about 5 minutes.
Add the remaining chicken broth and the tomatoes, cinnamon stick, orange peel, and orange juice.
Bring to a boil, then lower the heat and simmer, uncovered, for 10 to 12 minutes, stirring occasionally, until the pork balls are cooked through.
Using a slotted spoon, transfer the pork balls to a heated platter and keep warm.
Raise the heat to high and boil the sauce, uncovered, until it has thickened slightly about 5 minutes.
Remove the cinnamon stick and orange peel and pour the sauce over the pork balls.
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