Tangy Pork Meatballs

• 2 eggs, lightly beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons dried minced onion
• 2 teaspoons seasoned salt
• 2 pounds ground pork
• 1-1/2 cups ketchup
• 1 can (8 ounces) tomato sauce
• 3 tablespoons Worcestershire sauce
• 2 to 3 tablespoons cider vinegar
• 2 teaspoons liquid smoke, optional

1. In a large bowl, combine the eggs, bread crumbs, onion and salt. Crumble pork over mixture and mix well. Shape into 3/4-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 400u0b0 for 15 minutes or until a thermometer reads 160u0b0; drain.
3. Meanwhile, in a large saucepan, combine sauce ingredients. Simmer, uncovered, for 10 minutes, stirring occasionally. Add meatballs. Serve in a 5-qt. slow cooker or chafing dish.

eggs, bread crumbs, onion, salt, ground pork, ketchup, tomato sauce, worcestershire sauce, cider vinegar, liquid smoke

Taken from www.tasteofhome.com/recipes/tangy-pork-meatballs/ (may not work)