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Apricot Ham Balls

My family requests these ham balls for our annual Christmas Eve open house.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    2 dozen


  • 3 large eggs
  • 1-3/4 cups apricot nectar, divided
  • 1 cup dry bread crumbs
  • 1/4 cup chopped onion
  • 1-1/2 pounds ground fully cooked ham
  • 1 pound bulk pork sausage
  • 1 cup packed brown sugar
  • 1/4 cup vinegar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon Worcestershire sauce


  • Preheat oven to 325°. Whisk eggs with 3/4 cup nectar. Stir in bread crumbs and onion. Add ham and sausage; mix lightly but thoroughly. Shape into 2-in. balls. Place in an ungreased 13x9-in. baking dish.
  • In another bowl, mix remaining ingredients and remaining nectar. Pour over ham balls. Bake, uncovered, until meat is no longer pink, 45-50 minutes.
Nutrition Facts
1 meatball: 192 calories, 10g fat (3g saturated fat), 49mg cholesterol, 525mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 9g protein.

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  • SewItIs
    Jan 7, 2021

    I like the apricot flavor with the ham. I could not find apricot nectar. I pureed a whole 15 oz can of apricot halves [in 100% juice]. This gives ˜ 1 2/3 cup liquid. For the meatballs, I used 1 egg, 1/2 cup apricot puree, 1/2 cup dry bread crumbs, 1/4 tsp onion powder, only 2 cups ground leftover Christmas ham, and 1 lb bulk pork sausage. I mixed the sauce as written, using the remaining apricot puree for the nectar. I formed 18 meatballs, using a # 20 scoop [a little more than 3 TB]. I placed the meatballs in a 8" x 12" baking dish. I chilled the meatballs 20 mins, then I baked the meatballs @ 350° for 20 mins without sauce. This was to help them hold their shape. Finally I added the sauce over top and baked them for 20 mins more. This would serve up to 6 for supper.

  • ellisue
    Mar 29, 2010

    No comment left