This recipe for Ham Balls comes from one of my mom’s cousins and is similar to Grandma’s recipe for Iowa Ham Balls that I posted a couple of years ago. The name implies, and rightfully so, that they’re Ham Balls instead of meatballs. That’s exactly what they are, even though there is both ham and beef in these. My mom prefers this recipe to the other one, so I made these for her birthday dinner this year. I think this would be perfect for using up leftover ham from your Easter or springtime dinner (as long as you have enough ham leftover). This recipe uses 5 pounds of meat, but I did get two pans out of it and put one in the freezer for another time.
This is a really good recipe.
Here is the recipe as I made it:
2 cups milk
Soak in this mixture:
4 cups bread crumbs (It says Pepperidge Farm, but I couldn’t tell if that meant a loaf of bread or premade bread crumbs. A loaf of crumbs seemed like they’d be too soft so I used premade bread crumbs, but never found that brand.)
Mix into this:
3 pounds ground ham (I don’t have anything to grind it, so I used a food processor)
2 pounds lean ground beef
Roll into balls.
Put into a roaster (I used a cake pan).
1 cup water
1 cup vinegar (I used apple cider vinegar)
2 cups brown sugar
2 teaspoons dry mustard
Pour over balls in roaster or pan.
Cover with foil.
Bake at 350 degrees for 1 hour, turning every 15 minutes, or do not cover and baste every time balls are turned.
First mix the eggs and milk, then add the breadcrumbs.
It looks weird, but I just let the breadcrumb/milk/egg mixture sit while I got the beef and ham ready.
The food processor made quick work of the chunks of ham. My biggest glass bowl would barely hold all the ingredients so I had to move it all to the biggest container I had.
You want to leave yourself plenty of space to mix all the ingredients, and make sure they’re all mixed very well. It does take a lot of mixing! It’s a good arm workout!
I got 20 balls in this pan and another 8 in the pan that went in the freezer. It seems like a lot of work to turn the balls every 15 minutes, but you want that delicious sauce to totally cover and coat them.
You can see how the delicious sauce makes the balls incredibly tasty.
My mom likes these Ham Balls better, but family likes the Iowa Ham Balls better. Why not make both recipes and see which you prefer? Next year you could use these for your Easter dinner instead of a ham because these are absolutely delicious. If you did make a ham for your Easter dinner this year, I hope you have enough leftover to make these. You don’t really have to wait for Easter or use leftovers, just make these Ham Balls. Any way you can.