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Iowa Ham Balls




Source of Recipe


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List of Ingredients




HAM BALLS

2 pounds leftover ham, ground in a food processor
1 pound ground pork
2 large eggs, beaten
1 3/4 cups graham cracker crumbs
1 cup whole milk
1/4 cup dehydrated minced onion

SAUCE

1 1/2 cups ketchup
1 cup brown sugar
1/4 cup cider vinegar
1 teaspoon dried mustard



Recipe



Preheat oven to 350 degrees F.
Combine the ground ham, ground pork, beaten eggs, graham cracker crumbs, milk, and minced onion in a large bowl. I used my food processor to chop leftover ham until finely ground. Just be careful not to turn it into a pate. You could also use a meat grinder if you have one.
Mix the ham ball ingredients together gently with your hands. You don't want to overwork meatballs or they will turn out dense and tough.
Shape into large balls using a large cookie scoop or 1/3 cup measuring cup if serving as a main, or smaller balls with a medium or small scoop if you want to serve as appetizers.
Arrange in a single layer in a large 9x13-inch baking dish. Bake for 45 minutes.
While the ham balls are baking, whisk together the sauce in a medium bowl by combining the ketchup, brown sugar, cider vinegar and dried mustard. Pour over the ham balls after they have baked for 45 minutes and continue to cook for another 15 minutes until the glaze is hot and the ham balls are cooked through (so 60 minutes in total).
Serve with rice or mashed potatoes and a green vegetable for dinner or toothpicks for a great party appetizer.