Baked Ham Balls

Many many years ago, I was a horribly fussy eater. I didn't even like meatballs. How could I not like meatballs? Well, I had a deep fear of my mom trying to sneak mushrooms, or God forbid... cream of mushroom soup into anything I would eat. It was absolutely forbidden for any mushroom fragment to touch my food. If anything was suspicious, I would do a full dissection on it until I knew for a fact that they were not trying to pull one over on me!

But, when Mom would make her Baked Ham Balls, it was my absolute favorite! There were no mushrooms to worry about in this dish! She made these on special occasions, or when there was company coming. It makes a big batch, so I was always extra excited because I knew that we always had leftovers! I did downsize this recipe, or we would have enough meatballs to last us until we have a 6 month summer! These are such a lovely variation to a traditional meatball. A special treat for guests, or just to treat yourself!

Baked Ham Balls

Meatballs

1 lb. ground ham

1 lb. ground pork

1/2 lb ground beef

1 1/2 cups graham cracker crumbs

2 eggs

1 cup milk 

Sauce

1 can tomato soup

1 1/4 cup brown sugar

1 tsp dry mustard

1/3 cup vinegar

Preheat oven to 350 degrees. Line baking pan with foil (I needed two pans).  In large mixing bowl, combine ham, pork, beef, cracker crumbs, eggs, and half of the milk. Add remainder of milk, slowly, only as needed. You don't want so much milk that you can't roll the mixture into balls.  When all ingredients are combined, roll into balls using about 1/3 cup per meatball. Place meatballs in pan.

In medium bowl, combine soup, brown sugar, mustard and vinegar. Whisk until mixed well. Pour sauce over meatballs.  Bake for one hour, basting after 30 minutes, and again 15 minutes later.

Enjoy!!

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