Ham Balls

 Can you believe that I had never heard of this classic Iowa dish until I met my husband? I have lived in Iowa my entire life, and I had never had a ham ball. I can only assume that everyone else had already heard of these tender beauties based on my husbands reaction when I asked him what they were. 

Fast forward 21 years, and I now make these delicious ham balls and my kids LOVE them. I'm sure it has everything to do with the sweet sauce that is poured over the top and baked. I usually have to make extra sauce so that my kids can pour it over mashed potatoes (although about half the time I make cheesy hash browns instead because well, that's the norm around here).

 This recipe calls for ham loaf, which I can purchase at my local grocer's meat counter. If your grocery store does not have ham loaf, a mixture of half ground ham and half ground pork can be used. 

Expecting company? This recipe is easy to double, and the ham balls stay nice and warm in a crock pot. 

You can also freeze these to cook later. I freeze mine without the sauce and add the sauce right before baking. If you do add the sauce, be sure to thaw completely before you bake.

 

 

 

Ham Balls

Author: The Marigold Kitchen

Tender meatballs with a sweet sauce over the top makes these an Iowa classic.

Ingredients

• 1 lb ham loaf
• 1 egg
• 1/2 cup milk
• 1 cup graham cracker crumbs
• 1 can tomato soup
• 1/8 cup vinegar
• 1 tsp mustard
• 1 cup brown sugar
• salt and pepper, to taste

Instructions

1. Mix together the ham loaf, egg, milk, and graham cracker crumbs.
2. Farm into 2 inch balls, about 1/3 cup.
3. Place in a greased casserole dish.
4. Mix together tomato soup, vinegar, mustard, brown sugar, and salt and pepper. Pour over ham balls.
5. Bake at 350 for an hour.

Notes:

You can reduce the amount of brown sugar if you prefer the sauce to not be so sweet.

Porky Jalapeno Popper Meatballs

 I'm always looking for new ways to use the home-grown produce in my garden. I can and freeze quite a bit of our veggies, but I also like to find ways to use it when it is fresh. I have a couple ways to use jalapeno peppers up my sleeve, and these meatballs are one way. While I don't have fresh jalapenos this time of year (since I am in Iowa and writing this in December during a snow storm), I do keep bags of chopped jalapeno in my freezer year round to use in recipes such as this one.

I first made these meatballs to take to a friend's gathering. They are full of jalapeno popper flavor, and have a surprise cream cheese center. I don't think anybody that night could eat just one. I just loved everyone's reaction when they realized these meatballs are filled with cream cheese.

If you want a crowd pleasing appetizer, look no further. These Porky Jalapeno Popper meatballs are what you are looking for.

Porky Jalapeno Popper Meatballs

Yield: makes 24 meatballs

Author: The Marigold Kitchen

Everyone loves a good jalapeno popper, and these meatballs are a real crowd pleaser.

Ingredients

• 1 pound ground pork
• 1/2 cup bread crumbs
• 1 egg
• 3 jalapenos, seeded and finely diced
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, cut into 24 small cubes

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together all ingredients except for the cream cheese.
3. Divide meat mixture into 24 meatballs.
4. Flatten each meatball, place a cream cheese cube in the center and work the meatball mixture around the cream cheese, making sure the cream cheese is in the center and fully covered with the meat mixture.
5. Place on a baking rack that is on a baking sheet lined with foil. Bake at 400 degrees for about 25 to 30 minutes.