Friday, March 6, 2009

Just in time for Easter: Ham Balls!

These Ham Balls are a sweet glazed meatball that's a little different from usual meatballs. What is up with all the "ball-formed" food I've been making? Must be a theme.

My husband's grandmother always made these for Easter, and I was able to have them once before she stopped cooking. This is a recreation of her recipe because she always bought the Ham Ball mix from the meat counter at the grocery store. I made a few different variations, tweaked it and this is pretty close to her Ham Balls. We eat them for Easter, sometimes for Christmas, and for big family dinners.

Ham Balls
Makes 8 servings

1 1/4 pounds ground smoked ham
1 pound ground pork or ground turkey
1 cup milk or less
2 eggs
1 1/2 cups crushed saltine crackers (about one sleeve)

1 10 3/4-ounce can tomato soup
1/4 cup cider vinegar
1 cup packed brown sugar
1 teaspoon dry mustard

Preheat oven to 350 degrees F.If you can't find ground ham, buy diced ham and process in a food processor until finely ground.
In a large bowl, combine the ground ham, pork OR turkey. Stir in eggs and cracker crumbs and mix well. Add about 1/2 of the milk, mix well and add only enough milk to make a firm mixture. The mixure shouldn't be soupy and firm to keep its shape as balls. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish. I use an ice cream soup to make evenly sized balls

In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F.

Easy Cooking | Simple Cooking 

1 comment:

  1. These sound absolutely wonderful. I'll have to try them for Easter this year. Thanks for the recipe!