Ruby Ham Balls
|Fresh bread slice||2 , finely crumbed|
|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|
|Vegetable oil||2 Tablespoon|
|Burgundy wine||1 Cup (16 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce (1 Can)|
In large mixing bowl combine crumbs and milk and Set stand 5 minutes.
Add pork, ham egg and seasonings.
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.