Potted Pork Balls Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), divided | |
| Garlic | 1 1/2 Clove (5gm), divided | |
| Ground pork | 10 Ounce | |
| White bread slice | 1 , cut into cubes | |
| Sour cream | 2 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| 1/4 teaspoon each salt and crushed rosemary leaves | ||
| Pepper | 1/8 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| Worcestershire sauce | 1 Teaspoon | |
Directions
In small nonstick skillet combine 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring constantly, until onion is soft but not brown.
Transfer to medium bowl and add pork, bread cubes, sour cream, parsley, salt, rosemary, and pepper; stir to combine.
Form mixture into 8 pork balls, about 2 1/2-inch diameter each; arrange pork balls on rack in broiling pan and broil 6 inches from heat source, turning once, until browned.
In 10-inch skillet heat oil; add remaining 1/4 cup onion and remaining garlic and saute until onion is soft.
Add pork balls and toss with onion; stir in crushed tomatoes and Worcestershire sauce.
Cover and let simmer for 30 minutes, turning pork balls once.
Transfer to medium bowl and add pork, bread cubes, sour cream, parsley, salt, rosemary, and pepper; stir to combine.
Form mixture into 8 pork balls, about 2 1/2-inch diameter each; arrange pork balls on rack in broiling pan and broil 6 inches from heat source, turning once, until browned.
In 10-inch skillet heat oil; add remaining 1/4 cup onion and remaining garlic and saute until onion is soft.
Add pork balls and toss with onion; stir in crushed tomatoes and Worcestershire sauce.
Cover and let simmer for 30 minutes, turning pork balls once.
Chef
