Ham Balls

Nearly every Wednesday evening from September through the end of April, I eat dinner at the church where I work as Director of Music.  My very favorite recipe is for Ham Balls.  Jeffrey doesn't much care for them, so it's a special treat for me when they're served up at Wednesday dinner.

Leftovers for lunch!

Here is the recipe:

Ham Balls- Makes a BIG batch!

5 pounds ham loaf (Fareway has a nice ham loaf blend) OR 3 1/3 pounds ground ham and 1 2/3 pounds ground pork, mixed well
3 eggs
2 cups milk
3 cups graham cracker crumbs
Sauce:  2 cans condensed tomato soup
2 1/4 cups brown sugar
3/4 cup vinegar
2 teaspoons ground mustard

Mix ham loaf, eggs, milk, and graham cracker crumbs until thoroughly combined.  This is a good job to do with plastic food service gloves- much easier to do with your gloved hands than trying to combine with a mixing spoon.

Shape into larger size meatballs.  An ice cream scoop is helpful to get all the meatballs to a more or less standard size.

If you want to freeze the meatballs, bake at 350 degrees for 20-30 minutes.  Cool, and package as desired for the freezer.  When ready to serve, mix sauce ingredients together, place frozen, partially cooked ham balls in a casserole dish and cover with the sauce.  Bake for 30-40 minutes at 350 degrees.

If not freezing, mix sauce ingredients together, place raw ham balls in a casserole dish and cover with sauce.  Bake 1 hour at 350 degrees.

This recipe came to me from Elaine B.  Thanks for sharing!