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Currant-Glazed Ham Balls

 Currant-Glazed Ham Balls
Of the 10 or so varieties of meatballs I make, these are by far the best. Ham and ground beef meatballs are dotted with chopped dried cranberries.
4-6 ServingsPrep: 20 min. Bake: 15 min.


  • 1 egg, beaten
  • 1 slice bread, crumbled
  • 1/3 cup dried cranberries, chopped
  • 1/4 cup finely chopped green onions
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1/2 pound ground fully cooked ham
  • 1/2 pound ground beef
  • 2/3 cup currant jelly
  • 2 tablespoons prepared mustard


  • In a bowl, combine the first six ingredients. Crumble ham and beef
  • over mixture and mix well. Shape into 1-in. balls. Place in an
  • ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at
  • 350° for 15-18 minutes or until meatballs are no longer pink.
  • Remove from pan; drain if needed.
  • In a large skillet, combine jelly and mustard. Cook and stir over low
  • heat until jelly is melted. Add meatballs. stir to coat. Yield: 4-6
  • servings.