Ham Balls 

While not a tradition everywhere, ham balls are a Midwestern staple. And a lot of times, they're served around Easter as an alternative to the more traditional ham. Either way, this combination of three ground meats with a sweet, tangy sauce on top is a new type of meatball that you will love!
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Skip ahead:
0:00 Intro
0:44 Discussing the meats and the graham crackers
2:15 Slicing the onion
3:20 Adding the rest of the ham ball ingredients
5:02 Forming the ham balls
6:19 Making the sauce and putting in the oven
8:43 Tasting the ham balls
INGREDIENTS
For the ham balls:
- 1 lb ground ham
- 1 lb ground beef
- 1 lb ground pork
- 1 cup graham cracker crumbs
- 3 tbsp grated onion
- 2 large eggs
- 1 cup whole milk
- 1 1/2 tsp salt
For the sauce:
- 1 1/4 cup condensed tomato soup
- 3/4 cup brown sugar
- 1 3/4 tbsp Dijon mustard
- 1/2 cup apple cider vinegar
- 1/2 tsp salt
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside.
- In a large bowl, combine the ground ham, beef, pork, graham cracker crumbs, onion, eggs, milk, and salt. Combine until well mixed and homogenous. The important step is to make sure all ingredients are combined.
- Evenly portion into 15 balls and place in the prepared baking dish.
- Prepare the sauce in a large measuring cup by combining the tomato soup, vinegar, brown sugar, mustard, and salt. Whisk to combine and pour over the ham balls.
- Bake in the preheated oven, basting with the sauce every 20 minutes. Bake until the ham balls are firm and reach 160°F internally, 45 to 60 minutes. Remove from the oven and serve.
#Easter #ham #meatballs