Adjust the spice level to suit your family. These meatballs with the spicy sauce can be served over rice for a meal. Or serve in the sauce as part of a buffet or for a potluck.


  • 1 1/2 pounds ground pork
  • 3/4 cup bread crumbs (soft)
  • 1 egg (lightly beaten)
  • 3/4 cup onion (finely chopped)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons red pepper flakes (crushed)
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 2 cloves garlic (minced)
  • 2/3 cup cider vinegar
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 3/4 cup sour cream


  1. Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30). Heat oil in a fry pan. Add half pork balls and cook, shaking pan to brown all sides. Remove browned balls from pan and repeat with remainder. Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan. Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil. Add pork balls; cover; reduce heat and simmer for 45 minutes. Push balls to one side and stir in sour cream; carefully mix sauce and balls. Serve with noodles or rice, if desired.
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