By Kevin Williams
Whether it is among the Amish, Mennonites, or non-Amish ham seems to make an appearance at the major holidays (except Thanksgiving). Easter seems to bring out whole hams served glazed and sliced whereas Christmas seems to bring out the variations from croquettes to casseroles to meatballs. And that is what I have for you today: a delicious recipe for ham meatballs from a Mennonite cook in Iowa. Check out this amazing recipe. Reader Barbara tested and this is what she had to say:
So feel free to spice up the meatballs a bit if you wish, but don’t touch the sauce (except to eat!). Enjoy!
- 3 pounds ground ham steak
- 1 pound ground beef
- 4 eggs
- 1¼ cup milk
- 1½ cup panko bread crumbs
- 3½ cups dark brown sugar
- 1¼ cup ketchup
- ¼ cup water
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dry mustard powder
- Heat oven to 350. Lightly grease 2-9×13 inch baking dishes with cooking spray.
- Cut ham steak into cubes and place in a food processor with the steel blade. Pulse until you have chopped the ham like the ground beef. You may need to grind the ham in 2 batches.
- In a large mixing bowl combine the ham, beef, eggs, milk and panko. Mix until well combine
- Using a small cookie scoop or your hands shape the mixture into 2 inch balls. Divide the meatballs between the 2 baking dishes.
- In a medium saucepan whisk together the brown sugar, ketchup, water, apple cider vinegar, Worcestershire, and ground mustard. Over medium high heat bring the glaze to a boil, whisk until the brown sugar has melted. Reduce the heat to medium and simmer for 4 minutes or until the glaze has thicken.
- Evenly pour the glaze over the meatballs. Bake for 75-85 until the meatballs are browned.