Preheat oven to 425°F. In a small saucepot, cook the onion and oil over medium heat 5 minutes or until the onion is tender and starting to brown, stirring occasionally. Add the sugar, vinegar, 1 tablespoon Barbeque Seasoning and 1 cup water. Increase heat to medium-high and cook 10 minutes or until slightly thickened, stirring occasionally. Remove the saucepot from heat and let cool.
In a large bowl, whisk the egg. Gently mix in the ground pork, breadcrumbs and remaining 1 tablespoon Barbeque Seasoning. Form ground pork mixture into 12 meatballs (about 3 tablespoons each) and place in the baking dish.
Bake meatballs 20 minutes; top with brown sugar mixture and bake 8 minutes or until thermometer inserted into meatballs reaches 160°F. Serve meatballs sprinkled with green onions.
Recipe Note
Be gentle when mixing the meatball ingredients; overmixing can make them dry and tough.
Try mixing chopped fresh herbs such as thyme, rosemary or sage into the meatball mixture for a savory twist or cayenne pepper to add a spicy kick.
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