Publisher Photo
Publisher Photo
I like to save time, so I have my butcher grind together the ham, pork, and beef for these ham balls. They're baked in a thick tomato sauce.—DeEtta Rasmusen, Fort Madison, Iowa
MAKES:
100 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
100 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

Ingredients

  • 10 pounds ground fully cooked ham
  • 8 pounds lean ground pork
  • 4 pounds lean ground beef (90% lean)
  • 12 eggs, beaten
  • 12 cups graham cracker crumbs
  • 6 cups milk
  • SAUCE:
  • 8 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 8 cups packed brown sugar
  • 1 cup vinegar
  • 3 tablespoons ground mustard

Directions

In a large bowl, combine ham, pork and beef; mix well. Add eggs; mix well. Blend in crumbs and milk. Form into 1-1/2-in. balls. Place in a single layer in 12 ungreased 13-in. x 9-in. baking pans or larger pans if available; set aside.
In a bowl, combine sauce ingredients. Divide evenly among pans, covering the ham balls. Bake, uncovered, at 350° for 60 minutes or until hot and bubbly. Yield: 100 servings.
Originally published as Ham Balls in Taste of Home June/July 1993, p57

Nutritional Facts

3 each: 345 calories, 17g fat (6g saturated fat), 86mg cholesterol, 714mg sodium, 26g carbohydrate (20g sugars, 0 fiber), 21g protein.

  • 10 pounds ground fully cooked ham
  • 8 pounds lean ground pork
  • 4 pounds lean ground beef (90% lean)
  • 12 eggs, beaten
  • 12 cups graham cracker crumbs
  • 6 cups milk
  • SAUCE:
  • 8 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 8 cups packed brown sugar
  • 1 cup vinegar
  • 3 tablespoons ground mustard
  1. In a large bowl, combine ham, pork and beef; mix well. Add eggs; mix well. Blend in crumbs and milk. Form into 1-1/2-in. balls. Place in a single layer in 12 ungreased 13-in. x 9-in. baking pans or larger pans if available; set aside.
  2. In a bowl, combine sauce ingredients. Divide evenly among pans, covering the ham balls. Bake, uncovered, at 350° for 60 minutes or until hot and bubbly. Yield: 100 servings.
Originally published as Ham Balls in Taste of Home June/July 1993, p57

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