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Pork Balls and Green Beans in Curry Sauce

Recipe Adaptation/variation by MelissaC/Loginasme
Source: "National Pork Producers Council"
Serving Size: 8

1 1/2 pounds lean ground pork
1/3 cup wheat bran
1 egg, slightly beaten
3/4 cup finely chopped onion
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon crushed dried red peppers (1 to 2 tablespoons)
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup cider vinegar
8 ounces tomato sauce, canned
1 cup chicken broth
3/4 cup sour cream
1 pound green beans, fresh, washed, trimmed, and snapped in 2" pieces

Combine ground pork, wheat bran, 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 from pan, 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 35 minutes.

Add green beans and stir; cover and continue simmering for 10 minutes.
Push balls and green beans to one side and stir in sour cream;
carefully mix all together.

Serve along or over/with LC pasta, or caulirice, if desired.

Per Serving (excluding unknown items): 344 Calories; 25g Fat (65.0%
calories from fat); 18g Protein; 12g Carbohydrate; 4g Dietary Fiber; 94mg
Cholesterol; 604mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1
½ Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates

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