Asian-style Pork Balls

[bookwoman]

Asian-style Pork Balls

1 pound ground pork
3 tablespoons cracker crumbs
1/4 cup finely chopped onion
1 egg
1/2 teaspoon salt
Dash black pepper
2 cups sliced celery
2 cups sliced fresh mushrooms
2 tablespoons Worcestershire sauce
1 8-ounce can water chestnuts, drained and chopped
1 8-ounce can bamboo shoots, drained
1 6-ounce package frozen pea pods, blanched and drained
1/2 teaspoon salt


Cooking Directions
Combine ground pork, cracker crumbs, onion, egg, 1/2 teaspoon salt and pepper; mix well. Shape mixture into 24 balls (approximately 1 tablespoon each). Cook pork balls in large skillet until browned. Remove, and keep warm. Drain drippings. Add celery and cook over medium heat 3-4 minutes, stirring occasionally. Add mushrooms and Worcestershire sauce and continue cooking 1 minute, stirring constantly. Add water chestnuts, bamboo shoots and pea pods. Reduce heat to low; cover and cook 3-4 minutes. Sprinkle vegetables with 1/2 teaspoon salt, stirring to combine. Return pork balls to pan and cook until mixture is heated through, stirring gently.

Serves 4

Serving Suggestions
Meatballs with an Asian twist. Serve as a meal with fried rice and fresh fruit salad.

Nutrition Facts

Calories 244 calories
Protein 28 grams

Fat 8 grams
Sodium 909 milligrams

Cholesterol 110 milligrams
Saturated Fat 3 grams

Carbohydrates 16 grams
Fiber 5 grams

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