My Grandma Nette made ham balls, but I re-created them salty-sweet with a bourbon and vinegar kick. Serve them alone, in a sandwich, or over pasta or rice as a change from regular meatballs.
—KIMLA CARSTEN GRAND JUNCTION, CO
PREP: 70 MIN. + FREEZING • BAKE: 15 MIN. • MAKES: ABOUT 3 1 /2 DOZEN
2 pounds fully cooked boneless ham
1 thick boneless pork loin chop (8 ounces)
1 /2 pound bacon strips
1 cup panko (Japanese) bread crumbs
1 cup 2% milk
2 large eggs, lightly beaten
Oil for frying
SAUCE
1 1 /2 cups packed brown sugar
1 /2 cup white vinegar
1 /2 cup bourbon
2 teaspoons spicy brown mustard
1. Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.
2. Preheat oven to 350°. Transfer meat to a food processor in batches; pulse until coarsely ground, about 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1 1 /2 -in. balls.
3. In a large skillet, heat 1 /4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.
4. In a large bowl, whisk the sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing the ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake for 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve ham balls with reserved sauce.
PER SERVING 1 ham ball with 1 teaspoon sauce: 138 cal., 8g fat ( 2g sat. fat ) , 27mg chol., 276mg sod., 9g carb. ( 8g sugars, 0 fiber ) , 6g pro.