After the holidays, I usually try to bust out these incredible Ham Balls. I was introduced to these delicacy afew years back by a friend of ours. Then a fabulous blog follower named Hilarie, was kind enough to share her family recipe with the Farmstead. They are simply superb! An ingenious way to use up that leftover ham from Thanksgiving; And you can freeze them for later use. I ground up the ham in a Food Grinder Attachment, that hooks right into my Stand Mixer (worth its weight in gold, I also will be using this attachment for home aid sausages that are soon to come). If this is not an option for you, you can always go visit your local butcher, and I am sure he/she will be happy to accommodate all your grinding needs.
Thank you again Hilarie and Family for sharing this excellent family recipe!
.8 lb. ground ham
.67 lb. ground lean pork (not sausage)
.33 lb. ground lean beef
1 cup graham cracker crumbs
3/4 cup milk
Combine these ingredients and shape into little miniature loaves. These can be put in the freezer unbaked and brought out just as you need them.
(I would use half of this recipe for two or three people; I just used half of this recipe the other night when I fixed four little loaves for us)
1 can Tomato soup
1/4 + 2 T. cider vinegar
1 t. ground mustard
1 1/4 c. brown sugar
Heat sauce--pour over meatballs and bake at 350 for 60 minutes. It takes the full 60 minutes to get the meat done. You can spoon the sauce over the balls one time during the baking. (When I make half the sauce recipe, I freeze the remaining tomato soup and take it out the next time I make this sauce)