Orange Pork Balls
|Ground lean pork||1 1⁄2 Pound|
|Grated onion||2 Tablespoon|
|Dry bread crumbs||2 Cup (32 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cooking oil||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Tablespoon|
Combine pork, onion, bread crumbs, eggs, parsley, salt, pepper, nutmeg and cinnamon.
Shape into small balls, about 1 inch in diameter.
Heat oil in large heavy skillet.
Add meat balls and brown well on all sides, adding more oil it necessary.
Combine sugar, cornstarch and allspice thoroughly in saucepan.
Gradually stir in orange and lemon juice, blending until smooth.
Gradually stir in boiling water.
Set over high heat and cook, stirring constantly, until thickened and clear.
Add raisins and grated orange rind.
Pour over meat balls in skillet.
Cover tightly and simmer 45 minutes or until meat balls are cooked through.
Add orange sections and simmer 5 minutes more.