Ham Balls
Makes 8 servings
Ingredients
For the ham balls:
1 pound deli ham, ground or finely minced
1 pound bulk breakfast sausage*, at room temp
1 cup unseasoned bread crumbs
2 eggs
1/2 cup sour cream
1/3 cup finely diced onion
2 TB lemon juice
1 tsp curry powder
1 tsp ground ginger
1 tsp dry mustard
1/8 tsp grated nutmeg
1/8 tsp paprika
For the basting sauce:
1 cup brown sugar
1/2 cup water
1/2 cup apple cider vinegar
1/4 tsp ground black pepper
Directions
For the ham balls: Heat oven to 350F. In a large mixer bowl, combine the meats and crumbs. In a separate medium bowl, beat the eggs and add the sour cream, onion, lemon juice, and spices. Mix well, pour over the meat mixture, and blend. Form into 24 meatballs, using about 2 TB of the mixture. Place on a baking sheet lined with foil and bake uncovered for about 50 minutes.
For the basting sauce: In a small saucepan, combine the brown sugar with the remaining ingredients and bring to a boil. When the ham balls have baked 35 minutes, remove from oven and drain off excess fat. Pour sauce over balls and continue baking another 15 minutes, basting every 5 minutes with the pan juices.
*If bulk breakfast sausage isn't available, an equal amount of uncased breakfast sausage links can be substituted.
Recipe adapted from Cooking from Quilt Country, Marcia Adams
Makes 8 servings
Ingredients
For the ham balls:
1 pound deli ham, ground or finely minced
1 pound bulk breakfast sausage*, at room temp
1 cup unseasoned bread crumbs
2 eggs
1/2 cup sour cream
1/3 cup finely diced onion
2 TB lemon juice
1 tsp curry powder
1 tsp ground ginger
1 tsp dry mustard
1/8 tsp grated nutmeg
1/8 tsp paprika
For the basting sauce:
1 cup brown sugar
1/2 cup water
1/2 cup apple cider vinegar
1/4 tsp ground black pepper
Directions
For the ham balls: Heat oven to 350F. In a large mixer bowl, combine the meats and crumbs. In a separate medium bowl, beat the eggs and add the sour cream, onion, lemon juice, and spices. Mix well, pour over the meat mixture, and blend. Form into 24 meatballs, using about 2 TB of the mixture. Place on a baking sheet lined with foil and bake uncovered for about 50 minutes.
For the basting sauce: In a small saucepan, combine the brown sugar with the remaining ingredients and bring to a boil. When the ham balls have baked 35 minutes, remove from oven and drain off excess fat. Pour sauce over balls and continue baking another 15 minutes, basting every 5 minutes with the pan juices.
*If bulk breakfast sausage isn't available, an equal amount of uncased breakfast sausage links can be substituted.
Recipe adapted from Cooking from Quilt Country, Marcia Adams
