Loading ...ham ball recipe
December 28th, 2003
remember the ham balls? oh yes
we finally made our own. if i don’t write down the recipe now, andy will kill me ^_^
ok this one makes 5lb of ham balls, if you want to make smaller serving, make sure you only use a certain percentage of what’s written here!
The Meat
2.5 lbs ground Ham
2 lbs ground Pork
1 lb ground beef
30 graham crackers ground fine
3 eggs
2 cups of milk
The Sauce
2 cans tomato soup
2.25 cups brown sugar
3/4 cup vinegar
2 tbsp. dry mustard
Instruction
Mix the meat well and form them into balls. Cover the meat with the sauce and bake them for an hour at 350 degrees F.
3 Comments Leave a Comment
December 29th, 2003 at 11:06 pmHoly 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
mmmmmm! That looks so yummy!