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!


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!

Ham Balls
4 from 2 votes

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!


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.


  • 4 c of crushed pineapple
  • 1 1/2 c of brown sugar
  • 1/4 c vinegar
  • 2 tbsp. of dry mustard.


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

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Any particular kind of ham? Would a honeybaked ham have too much of it’s own flavor and change the taste of the dish?

  2. out of curiosity, did you replace the ground ham or pork with the chicken breast. I just joined weightwatchers and would love an alternative.

    1. I have replaced chicken with both before… just making sure there is a pork aspect to the recipe. No matter what we’ve tried, they always turn out amazing!

  3. I grew up in Iowa and have been eating these all of my life, 55 years. They are delicious. My family recipe is a little different but love them just the same.

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