Recipe Background
The Hawkeye State has a love of pork that extends even to their meatballs, and the tasty result is a ball of a time! Iowa Ham Balls combine ham and pork together for maximum savory flavor (with just a hint of onion) before baking them in a tangy, sweet, and sour sauce that resembles a homemade barbeque. One trip in the oven later and you have tender spheres of meaty flavor in a deep, sparkling glaze ready to adorn mounds of rice or egg noodles. Iowa Ham Balls are livening up the dinner table, whether you live in Iowa or not!
The Hawkeye State has a love of pork that extends even to their meatballs, and the tasty result is a ball of a time! Iowa Ham Balls combine ham and pork together for maximum savory flavor (with just a hint of onion) before baking them in a tangy, sweet, and sour sauce that resembles a homemade barbeque. One trip in the oven later and you have tender spheres of meaty flavor in a deep, sparkling glaze ready to adorn mounds of rice or egg noodles. Iowa Ham Balls are livening up the dinner table, whether you live in Iowa or not!
Ingredients
For the ham balls:
- 2 pounds leftover ham ground in a meat grinder or food processor until fine but not a pâté
- 1 pound ground pork
- 2 large eggs beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup whole milk
- 1/4 cup dried minced onion
For the sauce:
- 1 1/2 cups ketchup
- 1 cup brown sugar
- 1/4 cup cider vinegar
- 1 teaspoon dried mustard
Directions
- Preheat the oven to 350 degrees F.
- Combine the ground ham, the ground pork, the beaten eggs, the graham cracker crumbs, the milk, and the minced onion in a large bowl, combining them gently but thoroughly with your clean hands.
- Shape the ham mixture into large balls using a large cookie scoop or 1/3-cup measuring cup.
- Arrange the ham balls in a single layer on a large 9x13-inch baking dish.
- Bake for 45 minutes.
- In a medium bowl, whisk the ketchup, the brown sugar, the cider vinegar, and the dried mustard.
- Pour the sauce mixture over the ham balls.
- Bake until the meatballs are cooked through at 145 degrees F minimum and the glaze is hot, for about 15 minutes.
- Serve!
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