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Ruby Ham Balls

Gadget.Cook's picture
Ingredients
  Fresh bread slice 2 , finely crumbed
  Milk 3 Tablespoon
  Fresh lean pork 1 Pound, finely ground (Use Fresh Ones)
  Cooked ham 1⁄2 Pound, finely ground
  Egg 1 , slightly beaten
  Dry mustard 2 Teaspoon
  Basil leaves 1 Teaspoon
  Paprika 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Ginger 1 Dash
  Pepper 1 Dash
  Butter/Margarine 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Burgundy wine 1 Cup (16 tbs)
  Canned crushed pineapple 8 1⁄2 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
Directions

In large mixing bowl combine crumbs and milk and Set stand 5 minutes.
Add pork, ham egg and seasonings.
Mix well.
Shape mixture into 1" balls and chill for 30 minutes.
Heat butter and oil in large skillet on range, add about half of meatballs and saute'until golden brown.
Cook about 5 minutes.
Remove from pan and drain on absorbent paper.
Cook remaining meatballs.
Use immediately or store covered in refrigerator.
To serve, heat wine in blazer plan of Osier electric Chafing Dish at Hi.
Add pineapple with syrup.
Mix cornstarch and water and add to wine mixture, stirring constantly until thickened.
Add meatballs and heat to bubbly.
Place over hot water bath and keep warm at medium setting. serve as desired.

Recipe Summary

Method: 
Saute
Ingredient: 
Ham

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