You are here

Pork Balls In Tomato Orange Sauce

Healthycooking's picture
  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
  Salt 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Canned low sodium tomatoes 1 Cup (16 tbs), chopped (With Their Juice)
  Cinnamon stick 1
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)


Pork Balls In Tomato Orange Sauce Recipe