Best Sweet And Sour Ham Meatballs Recipes

HAM BALLS

Steps:

• Preheat the oven to 350°
• Combine the meatball ingredients. In a large bowl lightly combine the 1 lb ground ham, 1 lb ground beef, 1 cup graham cracker crumbs, 3/4 cup milk, and 1 egg. Make large meatballs. Form the mixture into large meatballs, about 1/3 cup in size each. Place into a 9x13 baking dish. You will have about 12-15 meatballs.
• Whisk together the sauce ingredients & pour over meatballs. In another bowl whisk together the can of condensed tomato soup, 1 cup brown sugar, 1/2 cup white vinegar, and 1 tsp dry mustard. Pour the sauce over the meatballs.
• Bake 1 hour. Bake in the oven, uncovered, for 1 hour, basting the tops of the ham balls with the sauce once or twice during cooking.
• Cool & eat! Let the meatballs cool for about 5-10 minutes and then serve with mashed or baked potatoes and veggies.

OLD FASHIONED HAM BALLS

Steps:

• Preheat the oven to 350 degrees. Lightly grease (2) 9x13 baking dishes with oil and set aside. Use the coarse setting on your meat grinder to grind the leftover ham. If you don't have a meat grinder, you can use a food processor to pulse until it is chopped like hamburger meat.
• Combine all the meatball ingredients in a large bowl and mix with your hands until combined. Roll into 1 1/2" - 2" meatballs. I use a medium size cookie scoop to scoop them all the same size before smoothing them with my hands. Arrange the meatballs in the baking pans and set aside.
• Whisk together all the glaze ingredients in a medium size saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Reduce the heat to medium and simmer for 4-5 minutes, until the sauce has thickened.
• Pour the glaze over the ham balls, dividing it between the two pans. Bake the ham balls, uncovered, for 75-85 minutes, until the ham balls have browned and the sauce has reduced to a syrupy consistency. Enjoy!
• FREEZER MEAL: Let the meatballs cool and then transfer to a freezer safe Ziploc or an airtight container. Pour all remaining glaze over them and press out any air. Let thaw in the refrigerator before reheating covered in the oven, on the stove-top or in the microwave.

IOWA HAM BALLS WITH SWEET SOUR GLAZE

Steps:

• To make the glaze, mix the brown sugar with the mustard powder. Slowly add the vinegar, whisking well as you pour it in. Set aside & whisk again before using.

SWEET AND SOUR MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs.
• For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish.
• Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks.

SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

TASTE OF HOME OLD FASHIONED HAM BALLS

Steps:

• Use the coarse setting on your meat grinder to grind your ham. (If you do not have a meat grinder, use your food processor to pulse until it is finely chopped like hamburger or chop very finely with a large, sharp knife.)
• Preheat the oven to 350°F.
• Evenly coat two 9"x13" baking dishes with non-stick cooking spray.
• Combine all the ham ball ingredients in a large mixing bowl and mix together with your hands until all ingredients are evenly distributed.
• Roll the meat into 2-inch balls. (I use a medium sized disher to get evenly sized meatballs so they cook at the same rate.)
• Arrange the ham balls in the pans. Set aside.
• Add all the glaze ingredients to a medium-sized, heavy-bottomed saucepan over medium-high heat and bring to a boil, whisking just until the sugar is fully melted.
• Reduce heat and simmer for 4 minutes. Do not cover the pan while simmering.
• Pour the glaze over the ham balls, dividing evenly between the two pans.
• Bake the ham balls, uncovered, for 70 minutes, or until the sauce has reduced to a syrupy consistency and the ham balls are browned.

SWEET AND SOUR HAM MEATBALLS

Steps:

• Preaheat oven to 350°F.
• Mix first 6 ingredients together in a large bowl.
• Shape meat mixture into small meatballs (about the size of a golf ball) and put in a deep oven safe pot.
• Mix remaining ingredients and pour over the meatballs. Do not cover.
• Cook for 1 hour turning once.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

HAM MEATBALLS IN BROWN SUGAR SAUCE

Steps:

• In a bowl, combine the pork ham, eggs, milk and cereal. Mix well.
• Shape into 1-1/2 inch to 2 inch meatballs.
• Place in a greast 13x9 baking dish.
• In a saucepan, combine remaining ingredients.
• Bring to a boil over medium heat.
• Reduce heat; simmer, uncovered for 4 minutes.
• Pour over meatballs.
• Bake, uncovered, at 350º for 60-70 minutes or until browned.