Iowa Ham Balls
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10 -12 Servings
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Calories
562 kcal
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Course
Main Course
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Cuisine
American
Iowa Ham Balls
Description
This recipe blends ground leftover ham with ground pork, eggs, graham cracker crumbs, milk, and minced dehydrated onion to form moist meatballs. The graham cracker crumbs contribute a subtle sweetness and texture to the mix. The meat is gently mixed and formed to avoid toughness, then shaped into large or small balls depending on whether they serve as a main dish or appetizer.
After baking, the ham balls are coated with a brown sugar-based sauce combining ketchup, brown sugar, cider vinegar, and dried mustard, then returned to the oven to let the glaze set and caramelize. The result is a savory-sweet meatball with a sticky, flavorful exterior.
Variations include substituting different types of crumbs such as butter crackers or panko for texture changes. Alternative glazes may have higher vinegar and water content boiled before glazing, creating a different sweet-sour balance. These ham balls are suitable for gatherings or as a classic comfort food component.
Ingredients
Ham Balls
- 2 pounds ham ground in a meat grinder or food processor, leftover
- 1 pound ground pork
- 2 large egg beaten
- 1 3/4 cups graham cracker crumbs
- 1 cup milk whole
- 1/4 cup onion dehydrated minced
Sauce
- 1 1/2 cups ketchup
- 1 cup brown sugar
- 1/4 cup cider vinegar
- 1 teaspoon dried mustard
Instructions
- Preheat oven to 350 degrees F.
- Combine the ground ham, ground pork, beaten eggs, graham cracker crumbs, milk, and minced onion in a large bowl. I used my food processor to chop leftover ham until finely ground. Just be careful not to turn it into a pate. You could also use a meat grinder if you have one.
- Mix the ham ball ingredients together gently with your hands. You don't want to overwork meatballs or they will turn out dense and tough.
- Shape into large balls using a large cookie scoop or 1/3 cup measuring cup if serving as a main, or smaller balls with a medium or small scoop if you want to serve as appetizers.
- Arrange in a single layer in a large 9x13-inch baking dish. Bake for 45 minutes.
- While the ham balls are baking, whisk together the sauce in a medium bowl by combining the ketchup, brown sugar, cider vinegar and dried mustard. Pour over the ham balls after they have baked for 45 minutes and continue to cook for another 15 minutes until the glaze is hot and the ham balls are cooked through (so 60 minutes in total).
- Serve with rice or mashed potatoes and a green vegetable for dinner or toothpicks for a great party appetizer.
Notes
- Graham cracker crumbs add mild sweetness but can be swapped with butter crackers, Panko, or shredded wheat for texture variations.
- A different glaze option is 1 cup brown sugar, 1/2 cup cider vinegar, 1/2 cup water, and 2 tsp dry mustard powder cooked before glazing.
- Use a food processor or meat grinder to finely chop leftover ham but avoid over-processing into a pate.
- The recipe is adapted from reputable food sources emphasizing traditional Iowa ham ball flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 Servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1557mg | 65% |
| Potassium | 633mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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