Preheat oven to 400 degrees. Lightly coat a 3-quart baking dish with cooking spray; set aside. Add ham to a food processor; cover and process for 30 seconds or until finely minced. Set aside.
These flavorful ham balls are made from three ground meats, stuffed with Gouda cheese, and baked in a tangy tomato sauce.
Servings and Ingredients
|Hy-Vee nonstick olive oil cooking spray|
|12 oz. Hy-Vee ham steak, coarsely chopped|
|1 Hy-Vee large egg, lightly beaten|
|4 Hy-Vee honey graham crackers, crushed, about 3/4-cup|
|½ c. buttermilk|
|2 tbsp. fresh parsley, chopped|
|6 oz. ground pork|
|6 oz. ground beef|
|12 (1-inch) white cheese curds, such as Gouda|
|Tomato and Cider Vinegar Sauce|
|2 (10.75-oz.) cans Hy-Vee tomato soup|
|2 c. Hy-Vee brown sugar, packed|
|1 c. Hy-Vee apple cider vinegar|
|¼ c. Hy-Vee yellow mustard|
|1 tbsp. Hy-Vee ground black pepper|
Things To Grab
- 3-quart baking dish
- Food processor
- Large bowl
- Large saucepan
- Instant read meat thermometer
Combine egg, graham cracker crumbs, buttermilk, and parsley in a large bowl. Add ham, pork, and beef; mix well. Divide meat mixture into 12 portions. Press a cheese curd into each portion and, using wet hands, shape into a ball with cheese curd in the center. Place ham balls in prepared baking dish.
Prepare Tomato and Cider Vinegar Sauce: Combine tomato soup, brown sugar, apple cider vinegar, mustard, and pepper in a large saucepan. Cook and stir over medium heat until bubbly.
Spoon 2 cups sauce over ham balls; set remaining sauce aside.
Bake ham balls, uncovered for 30 minutes or until an instant-read thermometer inserted into center reads 165 degrees, basting ham balls occasionally with sauce. Reheat reserved Tomato Cider Vinegar Sauce and serve with ham balls.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 135mg
- Sodium: 1560mg
- Total Carbohydrates: 99g
- Protein: 36g