Pork balls
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft bread crumbs |
| ¼ | cup | Milk |
| 1 | pounds | Ground pork |
| 1 | Egg | |
| ¼ | cup | Finely chopped onion |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Paprika |
| ⅛ | teaspoon | Nutmeg |
| ¼ | cup | Butter or margarine |
| 1 | tablespoon | Flour |
| ¼ | teaspoon | Dry mustard |
| 1 | cup | Milk |
| 8 | ounces | Wide noodles |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Butter; melted |
Directions
Combine bread crumbs and milk and soak a few minutes. Add pork, egg, onion, salt, lemon juice, paprika and nutmeg and mix well. Shape into 18 to 24 balls. Place in a single layer in an 8 x 12 baking dish. Cover with wax paper. Microwave at high (100%), until meat loses pink color, 1 0 to 11 minutes, rearranging after half the time. Drain. Set aside. Place butter in a bowl or 2 cup measure. Microwave at high (100%) until butter is melted, 45 seconds. Stir in flour and mustard. Blend in milk Microwave at high (100%) until thickened, 6 to 7 minutes, stirring twice during cooking time.
Pour sauce over meat balls. Cover with wax paper. Microwave at high (100%) until heated through, 2 to 3 minutes. Cook noodles as directed on package.
Drain well. Toss with 2 tablespoons melted butter. Sprinkle with parsley.
Serve pork balls and sauce over noodles. Makes 4 to 6 servings.
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@...> on Nov 7, 1997