In a medium bowl stir together well ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper. Shape into about 30 1-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain excess fat from skillet.
For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs in skillet. Cover and simmer for 15 to 20 minutes, stirring often. Serve warm in a chafing dish.
Servings: 30