Ingredients
-
-
1
-
1
-
2/3
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1/2 - 3/4
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1
-
2
-
1
-
-
1 1/2
-
-
-
-
-
Directions
Ham Balls, I was given this recipe a few years ago. It is one everyone will ask for. I took it once to a Birthday Party and was asked for the recipe by at least 5 people including the host. These can be served for dinner on rice or taken to parties and kept warm in a crockpot until serving. They can also be made ahead of time and frozen., These were very good. I took a few of them to my neighbor. She said they were by far the best ham balls she’s had. She was a home economics teacher at one point. I didn’t know what to do with the sauce. It doesn’t say whether you should cook it first and then pour it over the cooked ham balls or what. I just mixed the sauce ingredients together, poured it over the raw ham balls, and baked them together., These were fantastic! I had been telling my husband about these that my mom made when I was younger. I made these exactly how it said to on here and they turned out great as far as flavor. I did put them in the crockpot with the sauce for about 30 mins after the oven just to soak up the juices. I served them over a bed of white rice. They were great! Fast, easy, delicious dinner and not too bad in the calorie department.
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Steps
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1
Done
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3 Batches of Sauce Is Best When Filling a Crockpot With a Double Batch of Balls Ham Balls: Mix All Together, Gradually Adding Milk at the End to Moisten Enough to Form Balls. |
|
2
Done
|
Bake Balls on a Cookie Sheet For 20 Minutes at 350 Degrees, Drain Fat and Cool. |
|
3
Done
|
Sauce: Mix Togther, Heat and Simmer 10 Minutes Until Well Blended. |
