Pineapple Glazed Ham Balls
Meatballs:
1/4 pound bacon, diced
1 pound ham, diced
1 pound ground pork
2 eggs
1 cup breadcrumbs
2 Tbsp brown sugar
2 teaspoons dry mustard
1 teaspoon salt
2 Tbsp pineapple juice
Glaze:
1 cup pineapple juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 Tbsp ketchup
2 teaspoons dry mustard
1/2 teaspoon cayenne (optional)
1 teaspoon corn starch mixed with 2 Tbsp cold water
Method
1 Preheat the oven to 350F.
2 Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.
3 Arrange the meatballs in a casserole pan and put in the oven for about 1 hour for 2-inch diameter meatballs, or 30-40 minutes for 1-inch diameter meatballs.These meatballs are pretty forgiving, but look for an internal temperature of about 165° or so.
4 Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes.
5 Baste the meatballs once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.
Serve by themselves as a party appetizer, or on pineapple rings.
Makes 20-60 meatballs, depending on the size.
Meatballs:
1/4 pound bacon, diced
1 pound ham, diced
1 pound ground pork
2 eggs
1 cup breadcrumbs
2 Tbsp brown sugar
2 teaspoons dry mustard
1 teaspoon salt
2 Tbsp pineapple juice
Glaze:
1 cup pineapple juice
1/2 cup cider vinegar
1/2 cup brown sugar
1 Tbsp ketchup
2 teaspoons dry mustard
1/2 teaspoon cayenne (optional)
1 teaspoon corn starch mixed with 2 Tbsp cold water
Method
1 Preheat the oven to 350F.
2 Put the bacon and ham into a food processor and pulse briefly 3-4 times to chop fine. Do not purée. Place the mixture in a large bowl with the remaining meatball ingredients and mix well to combine. Using your hands, form meatballs anywhere from 1-inch to 2-inches in diameter. The smaller diameter meatballs will make for easier eating if you are making them for an appetizer for a party. Larger meatballs will work well for a main course.
3 Arrange the meatballs in a casserole pan and put in the oven for about 1 hour for 2-inch diameter meatballs, or 30-40 minutes for 1-inch diameter meatballs.These meatballs are pretty forgiving, but look for an internal temperature of about 165° or so.
4 Make the glaze when you put the meatballs in the oven. Mix all the ingredients except the corn starch in a small pot and bring to a boil. Whisk in the corn starch and simmer 1-2 minutes.
5 Baste the meatballs once they have cooked for 20 minutes, then again at 40 minutes for larger meatballs or at 10 minutes and 20 minutes if you are making small meatballs, and then again at 5 minutes before they're done.
Serve by themselves as a party appetizer, or on pineapple rings.
Makes 20-60 meatballs, depending on the size.
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