Tropical Pork Balls

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Tropical Pork BallsTropical Pork Balls


1 1/2 pounds ground lean pork1 1/4 pounds ground lean beef2 cups crushed corn flakes2 large eggs, beaten1 cup milk3 tablespoons prepared horseradish3 tablespoons Worcestershire sauce2 teaspoons dry mustardsalt and pepper



SAUCE


1 cup catsup
1/2 cup firmly packed brown sugar
1/2 cup water
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon dry mustard
1 can (8 ounces) crushed pineapple, drained




1. Position the rack in the center of the oven and preheat to 450 degrees F.
2. To make the pork balls, in a large bowl, combine the pork, beef, corn flakes, eggs, milk, horseradish, Worcestershire sauce and mustard and season to taste with salt and pepper. Pinch off pieces and shape into balls about the size of walnuts. Transfer the balls to a rack set in a shallow roasting pan and bake for 12 to 15 minutes, or until brown. Remove from the oven and set aside.
3. To make the sauce, in a saucepan, combine the catsup, sugar, water, soy sauce, honey, vinegar and mustard and bring to a boil over high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Add the pineapple and stir to mix.
4. Add the meatballs to the sauce and stir gently to coat. Cook for 10 to 15 minutes or until the meatballs are heated through. Transfer to a chafing dish and serve hot.


 Makes: About 75 servings

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