- Most Helpful
- Highest Rating
Delicious! I loved the tartness of the cherries and the mustard currant sauce was a nice complement! Have 1/2 ham and 1/2 beef made these less salty than when I make hamballs out of 100% ground ham and I will use this mixture from now on instead. I used 1/3 c panko instead of a slice of bread, and it held together nicely. I used dijon mustard like a previous reviewer and agree that I would prefer that to yellow mustard. Thanks for posting!
As is ... Great twist on meatballs. I had a friend stop over Sat night at midnight. Driving through town to the keys and wanted to go out and grab a bite, instead ... I had all this on hand. The cherries I even had. Some from a Christmas recipe and ham and beef in the fridge, so this was great. And for those who don't use currant jelly. It is great. I use it all the time for glazes of beef, poultry and pork. It is wonderful. My only change. I soaked the bread in milk and squeezed. I think the wet bread crumbs gives a bit of moisture. I make all my meatballs that way. Three notes ... I used a large egg. I think a jumbo may be too much; I used the whites and greens of the onions; and last I used dijon, I don't think yellow would work well. I just baked as directed and tossed in the sauce. I served some grilled baguettes on the side and some cheese and crackers for my friend. He was happy. Better than expensive late night take out food. Thx for a great different recipe.
These were really good. I love the sweetness with the ham!!! I also ground up some ham in my mini-processor. I doubled the recipe for my big family, and served with noodles and red cabbage!
My son (14yo) made this for his contribution to our Easter dinner. He used dried cranberries instead of the cherries and dijon mustard. I couldn't find ground ham at the grocery store so got a chunk of deli ham and put it through the food processot We all raved over this one.