Let me start by saying, please don’t let the name of this recipe deter you from trying it. Many people not raised in my home state of Iowa, may not even know what ham balls are. Well let me tell you that they are what comfort food is all about.
Ham balls are a pork version of a classic beef meatball. But instead of ground pork, you use ham loaf. I can hear it now…. “say what?”. Ham loaf may not be readily available everywhere. I usually purchase it at the amazing meat counter in our local Fareway grocery stores.
The sweet and tangy sauce could not be simpler with a base of canned tomato soup and adding in vinegar, brown sugar, and a tiny bit of dry mustard for added zip.
These make a great weeknight meal for the family served over mashed potatoes with veggies, or put in a slow cooker and taken to a party. The ham balls can be formed, baked, and then flash frozen to be used at a later time. Just take them out of the freezer when ready to use and cover in the sauce before heating in the oven or slow cooker.
- 2 lbs ham loaf
- 1 egg slightly beaten
- 3/4 cup milk
- 1 cup graham crackers, crushed
- 1 (10.75oz) can tomato soup
- 1/3 cup apple cider vinegar
- 1 cup brown sugar
- 1 tsp dry mustard
Into a bowl, mix together ham loaf, egg, milk, and graham crackers.
Using a cookie scoop, form into 1 inch balls.
Lay ham balls on a large cookie sheet and bake for 25 minutes at 350°F, turning once halfway through.
Place ham balls into a greased 9x13 casserole dish.
Mix together the tomato soup, vinegar, brown sugar, and mustard. Pour sauce over ham balls.
Bake for another 30-35 minutes at 350°F.