Pork Balls In Tomato Orange Sauce
|Yellow onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Lean ground pork||1⁄2 Pound|
|Lean ground veal||1⁄4 Pound|
|Golden raisins||2 Tablespoon|
|Egg||1 Large, beaten|
|Grated parmesan cheese||2 Tablespoon|
|Dry bread crumbs||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon, crumbled|
|Dried sage||1⁄4 Teaspoon, crumbled|
|Canned low sodium tomatoes||1 Cup (16 tbs), chopped (With Their Juice)|
|Orange peel strips||3 , each about 2 inches long and 1/2 inch wide|
|Orange juice||2 Tablespoon|
In a small heavy saucepan, cook the onion and garlic in 1/3 cup of the chicken broth, covered, over moderately low heat until soft about 7 minutes.
Remove from the heat and let cool.
Using your hands, thoroughly mix the pork, veal, raisins, egg, cheese, bread crumbs, parsley, pepper, sage, salt, and nutmeg with the onion mixture in a medium size bowl.
Shape into 20 balls 1 1/4 inches in diameter.
In a heavy 12 inch skillet over moderate heat, brown the pork balls lightly on all sides about 5 minutes.
Add the remaining chicken broth and the tomatoes, cinnamon stick, orange peel, and orange juice.
Bring to a boil, then lower the heat and simmer, uncovered, for 10 to 12 minutes, stirring occasionally, until the pork balls are cooked through.
Using a slotted spoon, transfer the pork balls to a heated platter and keep warm.
Raise the heat to high and boil the sauce, uncovered, until it has thickened slightly about 5 minutes.
Remove the cinnamon stick and orange peel and pour the sauce over the pork balls.