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Sweet-Sour Ham Balls Recipe
Sweet-Sour Ham Balls Recipe photo by Taste of Home
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Sweet-Sour Ham Balls Recipe

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Pineapple, brown sugar and mustard combine to create a tangy sauce for these savory ham and pork appetizers. "I like to keep a batch on hand for card parties and other occasions," writes Dorothy Pritchett, Wills Point, Texas.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 10 servings

Ingredients

  • 4 eggs, lightly beaten
  • 1/4 cup chopped onion
  • 1-1/2 cups soft bread crumbs
  • 2 pounds ground ham
  • 1 pound ground pork
  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 1 cup packed brown sugar
  • 1/4 cup prepared mustard
  • 2 tablespoons cider vinegar

Nutritional Facts

3 each: 482 calories, 26g fat (9g saturated fat), 166mg cholesterol, 1326mg sodium, 33g carbohydrate (28g sugars, 1g fiber), 29g protein.

Directions

  1. In a large bowl, combine the eggs, onion and bread crumbs. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. Place in two greased 13-in. x 9-in. baking dishes.
  2. In a blender, combine the pineapple, brown sugar, mustard and vinegar; cover and process until smooth. Pour over ham balls. Transfer to freezer bags; seal and freeze. Or, bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°, basting occasionally with sauce.
  3. To use frozen ham balls: Completely thaw uncooked ham balls with sauce in the refrigerator. Bake as directed in recipe. Yield: 2 batches (about 30 ham balls each).
Originally published as Sweet-Sour Ham Balls in Quick Cooking November/December 2001, p46


Reviews for Sweet-Sour Ham Balls

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (2)
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MY REVIEW
abrammayhem User ID: 8259742 220583
Reviewed Feb. 15, 2015

"These are excellent. Every time I have made them I get compliments. I mixed the meat by hand, used dry breadcrumbs and added an extra egg. I use an ice cream scoop to form the balls. I cook for 30, drain the grease THEN add the sauce to baste the last 20."

MY REVIEW
rmcanulty User ID: 6743503 33907
Reviewed Jun. 18, 2012

"I have made this recipe multiple times and have never had a problem with it! They have always turned out juicy and delicious for me."

MY REVIEW
Irene1953 User ID: 4595077 33902
Reviewed Feb. 28, 2012

"I'm not sure what happened for the others who've made these. I've been asked for the recipe whenever I've made them. I make main dish serving sized balls and instead of blending the pineapple together with other sauce ingredients, I leave it chunky and pour it over the balls. I also add a generous dash of ground cloves to the sauce."

MY REVIEW
sulynn051467 User ID: 4338984 98375
Reviewed Feb. 1, 2010

"These were terrible! Did not brown like picture or taste good at all! Very disappointed!"

MY REVIEW
Edinaroxy User ID: 3082375 98033
Reviewed Oct. 9, 2009

"This was the worst garbage recipe I ever tried to cook. The recipe was so bad I had to throw the whole pan of cooked meatballs out.

This was not for human consumption. I wasted good money to have my butcher grind the ham and pork together for me. The meat cost almost $10.00 alone and then the other ingredients were costly.
I am a GOOD COOK and followed this recipe to a tee and it was absolute hunks of junk and the smell was sickening.
Don't waste your good money trying to make this mess it is the worst I have even seen."

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