Preheat oven to 350 degrees. Line 2 large rimmed baking pans with foil; lightly spray foil with nonstick spray and set aside. For meatballs, place ham, pork, and bacon in a food processor; cover and process for 30 to 40 seconds or until finely chopped. Transfer ham mixture to a large bowl.
A Midwest favorite, now in mini form for your next tailgate party or get together. These appetizer meatballs, made with ground ham, bacon and ground pork and served in a spicy honey glaze, are sure to win rave reviews.
Servings and Ingredients
|2 (8-oz.) pkgs. Hy-Vee diced cooked ham|
|8 oz. Hy-Vee fresh ground pork|
|5 slice(s) Hy-Vee sweet smoked bacon, chopped|
|½ c. Hy-Vee plain panko bread crumbs|
|¼ c. finely chopped white onion|
|¼ c. Hy-Vee 2% reduced-fat milk|
|1 Hy-Vee large egg, lightly beaten|
|½ tsp. Hy-Vee garlic powder|
|¼ tsp. coarsely ground Hy-Vee black pepper|
|1 (12-oz.) bottle Hy-Vee hot honey infused with chilies|
|1 c. Hy-Vee no sugar added pineapple 100% juice|
|½ c. packed Hy-Vee dark brown sugar|
|½ Hy-Vee thick & rich tomato ketchup|
|¼ Hy-Vee less sodium soy sauce|
|1 tbsp. Hy-Vee corn starch|
|5 c. Hy-Vee Short Cuts pineapple chunks|
Things To Grab
- Hy-Vee nonstick cooking spray
- 2 large rimmed baking pans
- Aluminum foil
- Food processor
- Large bowl
- Medium saucepan
- 6-qt. slow cooker
- Silcone spatula
Add bread crumbs, onion, milk, egg, garlic powder and pepper to ham mixture in large bowl. Gently combine, being careful not to overmix. Shape mixture into 1-in. balls.
Arrange meatballs in prepared baking pan. Bake for 15 to 20 minutes or until meatballs reach 165 degrees, shaking pans to turn meatballs and rotating pans halfway through.
Meanwhile, for glaze, whisk together hot honey, pineapple juice, brown sugar, ketchup, soy sauce and corn starch together in a medium saucepan. Cook over medium heat for 5 to 7 minutes or until reduced by one-third.
Transfer meatballs to a 6-qt. slow cooker. Pour glaze over meatballs; gently toss to coat. Add pineapple; gently toss to combine. Cover and cook on LOW for 1 to 2 hours or until the glaze is thick and sticky.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 25mg
- Sodium: 420mg
- Total Carbohydrates: 27g
- Protein: 5g