Ham Balls {Recipe}

filed under: Food + Drink on January 2, 2011

UPDATE:  I was interviewed by the NYTimes about these fantastic treats!

Hubby’s mom introduced me to Ham Balls when we were dating, and I have been hooked ever since.

I begged her to share the recipe with me (and she did, yay!), and now I am so excited to share it with you!

I made these before Christmas and we have been enjoying them ever since… they lend themselves to a elegant and refined meal, or a plop down in front of the TV snack.

I just have to say it… they are delicious!

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We actually went out and purchased a meat grinder just so I could make these.  I had asked the local grocery store if they would grind pork and they declined based on some sort of cross contamination rule.

If you are lucky enough to get your pork from a local farmer they will often help you with grinding, or you can visit your local butcher and take advantage of his services.

Unless you already have a grinder… then you are one step ahead!

4 from 2 votes
Ham Balls
Ham Balls
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

Hubby’s mom introduced me to Ham Balls when we were dating, and I have been hooked ever since. I begged her to share the recipe with me (and she did, yay!), and now I am so excited to share it with you!

Course: Appetizer
Cuisine: American
Keyword: Ham Balls
Servings: 72 meatballs
Author: Amanda Rettke
Ingredients
Ham Balls
  • 4 lbs. ham
  • 5 lbs lean pork {I usually use a pork loin}
  • 8 eggs {well beaten}
  • 3 c of bread crumbs
  • 1/4 tsp. pepper salt if necessary.
Sauce
  • 4 c of crushed pineapple
  • 1 1/2 c of brown sugar
  • 1/4 c vinegar
  • 2 tbsp. of dry mustard.
Instructions
  1. Grind ham and pork together then mix in eggs, bread crumbs, and pepper. (should make about 72 meatballs, you can easily freeze them -uncooked- for later use.)

  2. For sauce, combine pineapple, brown sugar, vinegar, and dried mustard in bowl.
  3. Place ham balls in shallow pan and pour sauce over all. Bake uncovered for about 1 1/4 hours at 350 degrees.

  4. *I had two large chicken breasts thawed in my fridge that I decided to use in this most recent batch. I didn't notice a flavor change, but they did taste incredibly moist and delicious!

 

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And even though I am not a pineapple fan, I love these smothered in the rich pineapple sauce.  It’s just too good!

I hope you try these… I just know if you do you will be hooked!P.S. If you snickered when you read this post you are in BIG trouble!  BIG TROUBLE!

 

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Comments

  • Cindy says:

    I make these alot but I have a tomato sauce I pour over mine. A family favorite

    • Amanda Rettke says:

      Have never tried that!