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This is my husband’s favorite!! I didn’t care for Ham Balls til I made these.
I don’t have a food processor so ham balls are a little hard to make! However, we here in Lancaster County, PA have Gene Wengers famous hamloaf So I’m using the sauce recipe on pre-made hamballs. Smells delicious!!
Great I did this with a “ham loaf” turned out nice, Thank you…bc
I won 1st place in a cooking competition with this recipe. Dbl the sauce and left in the refrigerator overnight before heating in a crockpot. Delicious
I have been using this recipe for the past couple years, found it in a pin. My family loves these and it is hard to have leftovers, even with a double batch. My middle son likes them so much that he will make them on his own. Thanks, Elise , for putting the time into the recipe for us.
I’m so glad you like it Kerry!
I am so excited to try this recipe for a community meal we are doing this coming week in Burlington Iowa. I have a group of 100 people so I am going to try to make these. But my question is, do people usually eat a couple for a meal? I am going to use an ice cream scoop to make more uniform. So I am going to need several.
Hi Angie, they’re little ham meatballs, so I would make estimates based on how many meatballs people like to eat. Typically for a serving, you would expect about 1/4 pound of meat per serving for a meal, not an appetizer. This recipe has 2 1/4 pounds of meat, so that would serve about 9 people. So if you want to serve this as a main course for a meal for 100 people, you would need to multiply this recipe by about 11.
Terrific! And thank you for your reply. I made these over the weekend to try and used Chili Sauce instead on half to see if it made them more zesty along with a nice dash of minced onion in the sauce. I did thicken a little bit more with cornstarch however I loved the overall recipe and I am super excited to get started on our community meal! I am sure they will be a huge hit! The Chili Sauce ones were fabulous as were the other half without! Love this recipe, especially with the bacon added. This one is a keeper! I also wanted say how much I love your recipes. Great website!!! Thanks again.
Just had to find this recipe again as my son is coming home from college this weekend & these are his FAVORITES! Never any leftovers & he & his Dad squabble over them when there are any! Thanks so much Elise!
Hi Beth, I’m so glad they like the ham balls!
UPDATE-This was a homerun and may be a new tradition for Easter at our house. Thank You.
I made these for a potluck this past weekend. They were the first things to go! Everyone loved them. In the last 15 minutes of baking, I added canned pineapple chunks to the pan and basted them too. At the end, I put it all in a crock pot to take to the party. Great recipe! Thanks Elise!
These were amazing. When I found and suggested it, my husband was initially dumbfounded, then fascinated, and after putting a pan of rather large meatballs in the oven, a little fearful. We enjoyed our meatballs with coconut rice and Hawaiian-style quick pickles. It was just fabulous. Thanks for a wonderful recipe!
These are wonderful!!!!!!!!!
I made these sunday night with my dad, and I put some away for lunch on monday:) ‘Course by the time I got to the fridge, they were all in my siblings’ lunch bags. great recipe! :)
These look so good! The “ham” that the recipe calls for — are you talking ham that I buy at the deli for sandwiches? Should it be smoked, boiled, honey, etc.? Thanks!
Whatever ham you like. ~Elise
Is the glaze meant to be this thin? The cornstarch didn’t seem to have any effect.
Yes, the glaze is thin. ~Elise
I’m quite desperate as I really would like to try and make those, but it seems impossible to find dry mustard in Belgium :( Can I replace it with “normal” mustard, or is it better to ground some mustard seeds?
As for the pineapple juice, is it just juice in bottle?
Sorry for the silly questions, I started cooking not so long ago, before I was a “take away” expert :p
Just use smooth Dijon mustard instead of ground mustard. The pineapple juice you can get either plain, from a jar or bottle, or the juice left in a can of pineapple rings. ~Elise
Wonderful – and I am Not a big Hawaiian Pizza fan either. The only trouble I had was with the glaze – was it supposed to thicken? Mine didn’t – but that didn’t stop it from tasting great! I added a teaspoon of ground ginger to the meat and to the glaze – and I also used BBQ sauce in place of the ketchup for a bit more zip. All in all, this Will be on my pot-luck list – Thanks again for a delicious and well written recipe.
No, it doesn’t really thicken much. Glad you liked it! Great idea to add some BBQ sauce. ~Elise
These look wonderful. Could I just use ham and omit the ground pork?
You could try it. Let us know how it works out for you if you do. ~Elise
Do you think this could work for a meatloaf instead of meatballs? I’m lazy and hate rolling out the meatballs. But it sounds delicious!
Yes, but you may have to cook it longer. ~Elise
Joke all you want; these are simply delicious! My mother-in-law made them and we loved them almost as much as her peerless potato salad and I stupidly never got her recipe. When I asked my sister-in-law if she might know she recalls simply “cleaning everything out” and any hard copy is gone.
So many thanks to you for this retro recipe. It’s on the plan for next week.
Marynn ……….. would this be your long lost Peerless Potato Salad recipe ?
These look sooooo good – how about making a little kabob with meatball,pinapple and green pepper – perfect for my Daytona 500 party this weekend !
Little kabobs would be perfect too! ~Elise
This sounds so bad, it has to be good! I’m sure I’ll be serving these up before you know it and re-naming them “Couilles de Jambon au ananas”!
Hi Angela. Exactemente! All you have to do is French-ify the name and voila, you have haute cuisine. ;-) ~Elise