Appetizer Meatballs

Category: Appetizers     Makes: about 7 dozen

These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. Add halved meatballs to potato, macaroni, three-bean and chef salads. They’re great for making grinder sandwiches, too.

Ingredients:

• 2 pounds ground pork, lean
• 1 cup ice water
• ¼ cup soy sauce
• ¼ teaspoon black pepper, freshly ground 

Instructions:

• Heat oven to 375°F.
• Wish hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
• Shape into ¾-inch balls (mixture will be fairly soft and balls will not be perfect). Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan. Bake for 20-30 minutes.
• Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the suggestions below. Use toothpicks to skewer meatballs to dip.
• Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheat.

Note: Serve one or more of these dips with the meatballs: Barbecue-Cranberry Dip, Ginger-Orange Dip, Toasted Onion Dip.