Pennsylvania Dutch Ham Balls

Submitted by 1820farm

"The woman who shared this married a man from Lancaster PA, right in the heart of Pennsylvania Dutch country. She recreated this recipe after tasting ham balls at a family birthday party. These are the sweet, meaty morsels with a tangy glaze. Traditionally, they would be served with noodles to soak up the glaze, but rice or potatoes will do the job nicely."

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Yields: 24 ham balls
• Serves: 12

ingredients

• 1 1⁄2 lbs ground pork
• 1 1⁄2 lbs ground ham
• 1 cup very fine breadcrumbs (homemade is best)
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 teaspoon mustard powder
• 2 tablespoons pineapple juice
• 1 cup whole milk
• 2 large eggs, beaten
• glaze
• 1 cup pineapple juice
• 1⁄2 cup apple cider vinegar
• 1⁄4 cup brown sugar
• 1 tablespoon catsup (homemade is best)
• 2 teaspoons mustard powder
• 2 teaspoons mustard powder

directions

1. Preheat oven to 350 degrees Fahrenheit and spray a 9 x 13 casserole dish with cooking spray and set aside.
2. Combine all of the glaze ingredients in a liquid measuring cup and whisk to combine. Let the mixture sit while you are making the ham balls so that the flavors will meld well.
3. In a large bowl combine all of the ham ball ingredients.
4. Shape into 24 meatballs and place them into the casserole dish.
5. Bake the meatballs for 50 – 60 minutes or until cooked all the way through when tested with a meat thermometer. Baste every 10 minutes with glaze.
6. Serve hot and enjoy!