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Ham Balls
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Description
When I moved to Iowa years ago from the big city, everyone talked about Sunday dinner and having Ham Balls. I had no idea what they were talking about; I even found myself a bit frightened of what they could entail.
These have become a staple of our monthly dinners. The hardest part is finding the “ham loaf” which is two parts ground pork and one part ground ham.
Ingredients
- 3 pounds Ham Loaf (2 Parts Ground Pork, 1 Part Ground Ham)
- 1-½ cup Graham Crackers (crushed)
- 1 cup Milk
- 2 whole Eggs
- 1 can (10.75 Oz. Can) Condensed Tomato Soup
- ½ cups Brown Sugar, Packed
- 3 Tablespoons Vinegar
- 1 Tablespoon Prepared Mustard
Preparation
Mix ham loaf, crushed grahams, milk and eggs in a large bowl until combined. I sometimes start with less milk, about 3/4 cup, and then add the rest if the mix is too dry.
Shape into 15 good-sized meatballs and place, evenly spaced, in a 9×13 inch casserole dish. Make sure to leave a bit of room between the meatballs, as the sauce should cover each one.
Combine tomato soup, brown sugar, vinegar and mustard in a small bowl. I find a two-cup glass measuring cup works great for this part! Whisk ingredients together and then pour over all the meatballs in the 9×13 casserole dish.
Cover with foil and bake at 350 degrees for approximately an hour. Uncover, spoon sauce over the meatballs, and return to the oven for 15 minutes uncovered.
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2 Comments
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deputyswife on 8.24.2011
This is exactly the recipe I have been looking for! I haven’t made them in awhile, but this is the basic and delicious ham ball recipe I have been searching for!!!
tammyhershberger on 3.22.2010
Made this recipe for dinner tonight and it was fabulous! I only had 2 pounds of meat, so I had to adjust a little. I think my mixture was just a little too wet, so I’ll have to remember that next time because this is definitely a keeper in our book of family-favorite recipes!