"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hawaiian Pork Balls (Scott County Pork Producers Recipe) Recipe

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This recipe for Hawaiian Pork Balls (Scott County Pork Producers Recipe), by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Gross
Added: Saturday, August 29, 2009


1/2 c. crushed graham crackers
1/2 c. parsley, chopped
1/2 lb ground ham
1 tsp. pepper
1 small can crushed pineapple, reserve juice
1 small onion, chopped
1 lb ground pork
1 tsp. salt
3 T. milk

1 c.ketchuup
2 T. red wine or red wine vinegar
1/2 tsp. ground cloves
1/2 c. brown sugar
1 c. liquid (pineapple juice with water)

Mix graham crackers, onion, parsley, ground pork, ham and pineapple. Add remaining ingredients. Mix well; form into 1 tea-spoon size balls. Bake at 350 for 20-30 minutes. Remove; add sauce. Heat on high until bubbly. Reduce heat to low. Use a 9x13 pan. Makes about 40 meatballs

Personal Notes:
Personal Notes:
I will make the meat balls and put them in the freezer. Then when ready, put in crock pot frozen, cover with sauce. Heat on low for 5-6 hours. Serve with noodles or rice.




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