ham ball recipe

mmmmmm! That looks so yummy!

Holy Cow! I used to make this for my kids all the time. Wanted to make it for my guy but couldn’t remember the recipe. THANK YOU! PERFECT!

Wonder how they would go in this recipe?
Category: Camping/Dutch Oven

Ingredients:
Meatballs: (subsitute Ham Balls)
1 c Fresh white bread crumbs
1/4 c Milk; or more
1 lb Ground beef, lean
1/2 lb Ground pork or veal
1 lg Egg
1 tb Shallots; minced
1 tb Parsley, fresh; fine minced
Salt & pepper to taste
1 pn Nutmeg; grated
2 tb Flour
2 tb Unsalted butter
1 tb Vegetable oil
Sauce:
1 md Onion; thinly sliced
3 Belgian endive; cored/cut in 1/4-inch rounds
1 ts Sugar
Salt & pepper to taste
1 1/2 tb Flour; up to 2 tb
1 c Blond Pilsner-style beer
1/2 c Beef broth; or chicken
2 tb Parsley, fresh; garnish
To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn. Remove meat balls to platter; keep warm.
To prepare sauce, discard all but 2 tablespoons of fat in pan. Add oion and endives. Cook over low heat, stirring constantly, for about 10 minutes. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer. Add beer and broth; heat to quick boil, scrapig up all brown bits from bottom of pan.

Instructions:
Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables. Simmer, partly covered, until meat is cooked through, 45 minutes. Sprinkle with parsley and serve.

PS Could I add this recipe to our online database? Or maybe you would like to post it at the Recipe Exchange at The Weekend Chef