Hamcannonballs Recipes

Steps:

• (3 batches of sauce is best when filling a crockpot with a double batch of balls) Ham Balls: Mix all together, gradually adding milk at the end to moisten enough to form balls.
• Bake balls on a cookie sheet for 20 minutes at 350 degrees, drain fat and cool.
• Sauce: Mix togther, heat and simmer 10 minutes until well blended.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

Steps:

• Mix cream cheese, ham, green onions, and seasoned salt until evenly mixed; roll into a ball.
• Spread chopped pecans onto a flat surface. Roll ham ball in chopped pecans to coat.

Steps:

• Beat cream cheese with mayonnaise.
• Add other ingredients and mix
• Put in the refrigerator for 15 minutes.
• Take it out, form it in a ball and roll it in the chopped walnuts.
• Serve with onion crackers.

Steps:

• Combine brown sugar, raisins, nuts, and cinnamon in a bowl and set aside.
• Core apples and place on individual sheets of heavy-duty aluminum foil.
• Spoon mixture evenly into the center of each apple.
• Place butter on top of each apple and wrap apples tightly in foil.
• Place on a preheated grill and cover.
• Cook for about 1/2 hour or until tender.

Steps:

• Place the first nine ingredients together into a zip lock baggie; mix together very well.
• Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip).
• Keep in refrigerator until ready to serve.

Steps:

• Turn on oven to 350 degrees. Grease a baking dish with shortening. Save until Step 4.
• Tear the bread into pieces and put in blender container. Cover the blender; blend on high speed until crumbs form (you should have about 1 1/2 cups). On cutting board use a sharp knife to cut onion into very small pieces (you should have about 1/2 cup).
• Crack the eggs into a large bowl. Beat with a fork or whisk until yolks and whites are mixed. Add bread crumbs, onion, milk, 1 teaspoon of the mustard, and pepper. Add ground ham and ground pork. Mix well with wooden spoon.
• Place a piece of waxed paper on the counter or table. Put the meat mixture on waxed paper. Use your hands to divide the mixture into 12 portions. Shape each portion into a ball. Place the meatballs in the prepared baking dish.
• In a small bowl stir together brown sugar, catsup, vinegar, and the remaining 1 teaspoon mustard. Stir until sugar is dissolved. Pour over meatballs.
• Put the baking sheet in the oven. Bake about 35 minutes or until internal temperature is 160 degrees F. Turn off oven. Use hot pads to remove baking dish from oven. Use a large spoon to serve meatballs. Stir sauce in dish. Spoon sauce over meatballs to serve.
• Serve with corn on the cob, dinner rolls, and milk.

Steps:

• Mix all the meat ball ingredients in large mixing bowl.
• Shape meat mixture into walnut size meat balls.
• Mix all the sauce ingredients in medium size mixing bowl.
• Place the meat balls side by side in a 9x13 glass or metal cake pan.
• Do not cover with foil.
• Pour all the sauce over the meat balls.
• Bake at 350 for 45 minutes to 1 hour.
• Serve over pinneapple slices or put just meatballs in a low temperature crockpot to keep warm until serving.

Steps:

• Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
• If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
• Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
• Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
• Serve immediately, 3 to a soup bowl.

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.