| Source: allrecipes.com reseasoned by me |
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Preheat
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| INGREDIENTS |
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1 egg, lightly beaten
1 slice bread, crumble or 1/3 cup bread crumbs
1/2 small onion minced
1 garlic clove, minced or pinch garlic powder
1/4 cup grated Romano or Parmesan cheese |
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1/2 teaspoon dried parsley flakes
pinch oregano, pinch mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound ground pork
2 cups chicken broth
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| INSTRUCTIONS |
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In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 1-in. balls. In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes - turn over once half way through. Remove with a slotted spoon. Fry lightly to brown. good with a fresh spinach salad.
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| Note: samuel loves these and using extra lean ground pork and this boiling method. they are relatively light for a pork recipe and very tasty. |
