Sunday, November 13, 2011

Pineapple Glazed Ham Balls

These were good! Real good! So good that I've already added them to the menu for our upcoming family Thanksgiving dinner. These remind me of a delicious ham loaf that my mom made when I was little only these are bite size!

These are wonderful served as your main entrée or as an appetizer. I served them to my family with mashed potatoes and steamed broccoli. You can also impress your guests by serving them on pineapple rings.

Pineapple Glazed Ham Balls
Source: Simply Recipes

1/4 lb bacon, diced
1 lb ham, diced
1 lb ground pork
2 eggs
1 c. breadcrumbs
2 T. brown sugar
2 t. dry mustard
1 t. salt
2 T. pineapple juice

1 c. pineapple juice
1/2 c. cider vinegar
1/2 c. brown sugar
1 T. ketchup
2 t. dry mustard
1/2 t. cayenne (optional)
1 t. corn starch mixed with 2 T. cold water

Preheat the oven to 350°F. Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.

Arrange the meatballs in a casserole pan and put in the oven for about 1 hour for 2-inch diameter meatballs, or 30-40 minutes for 1-inch diameter meatballs.These meatballs are pretty forgiving, but look for an internal temperature of about 165° or so. Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes. Baste the meatballs once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.

Serve by themselves as a party appetizer, or on pineapple rings.

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