Ham Balls Recipe
These mouthwatering meatballs are a Pennsylvania Dutch specialty, so I enjoy offering them to folks who came to visit. The combination of ham and pork makes these a hearty snack.
These mouthwatering meatballs are a Pennsylvania Dutch specialty, so I enjoy offering them to folks who came to visit. The combination of ham and pork makes these a hearty snack.
- Carbohydrate 9.57089361597427 g
- Cholesterol 24.904348665625 mg
- Fat 4.43069703145479 g
- Fiber 0.134403123384476 g
- Protein 5.93151369549908 g
- Saturated Fat 1.54627089067458 g
- Serving Size 1 1 Serving (41g)
- Sodium 215.330088201765 mg
- Sugar 9.4364904925898 g
- Trans Fat 0.352247949307361 g
- Calories 102 calories
Step-by-step
- In a large bowl, combine the first eight ingredients; blend just until mixed.
- Shape into 1-in. balls; place in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
- In a saucepan over medium heat, combine glaze ingredients; cook and stir until sugar is dissolved.
- Spoon over ham balls.
- Cover and bake at 350° for 15-20 minutes.
- Uncover and bake 15-20 minutes more or until ham balls are just beginning to brown.
- Gently toss in glaze.
- Serve warm.
- Yield: about 8 dozen.
The Mechanics of Meat Substitution
Swapping the ground pork for an all-beef mixture fundamentally alters the protein fat ratio, resulting in a drier finished morsel. Pork provides the necessary rendering fat to keep the interior tender during the thirty-minute baking window at 350 degrees Fahrenheit. When altering the foundational meats, adjustments to binders like crushed cornflakes become essential to retain structural integrity. Fresh pork introduces a neutral, savory base that absorbs the sharp notes of ground mustard and vinegar far differently than cured meats alone.
Preserved Versus Fresh Proteins
Fully cooked cured ham brings significant sodium and chemical preservation to the mixing bowl, altering moisture retention compared to fresh cuts. Fresh cuts require explicit seasoning additions, whereas cured varieties dictate the salt balance before any extra sodium enters the bowl. This disparity dictates how much liquid the cornflakes and egg must absorb during the initial blending phase. Balancing these contrasting protein sources prevents the baked mixture from becoming overly dense or crumbly.
Glaze Reduction and Pan Physics
Heating the brown sugar, vinegar, and mustard over medium heat dissolves the crystalline structure before it contacts the meat, ensuring even caramelization. Uncovering the 15-inch by 10-inch baking pan halfway through the total bake time allows excess moisture to evaporate, promoting proper browning on the exterior. Tossing the portions in the warm pan juices just before service redistributes the concentrated sugars evenly across the surface.
