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© Meredith Corporation. All rights reserved. Used with permission.
Coat a small nonstick skillet with cooking spray. Heat over medium heat.
Add green pepper to the pan; cook for 4 minutes. Stir in onion flakes, 3 tablespoons tomato sauce, 1/2 teaspoon garlic salt and the pepper. Remove from heat.
Gently combine ground pork, eggs and crushed cornflakes in a large bowl (do not overmix). Form into 12 balls.
Heat oil in a large, lidded nonstick skillet over medium heat. Add onion; cook for 7 minutes, stirring. Add the remaining tomato sauce, the remaining 1/4 teaspoon garlic salt, sugar and vinegar. Add meatballs to the pan and cover. Reduce heat to medium-low and simmer for 17 to 20 minutes or until cooked through, turning halfway.
Spoon 1 meatball and some of the onion sauce onto each roll.