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Ham Balls With Mustard Sauce

fast.cook's picture
  Ham balls 1⁄2 Pound
  Precooked well flavored ham 1 Pound, ground
  Egg 1 , beaten
  Onion 1 Medium, finely chopped
  Dijon mustard 2 Teaspoon
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Worcestershire 1 Teaspoon
  Milk 6 Tablespoon
  Vegetable oil 4 Tablespoon
  Mustard sauce 2 Tablespoon
  White vinegar 1⁄2 Cup (8 tbs)
  Light brown sugar 3⁄4 Cup (12 tbs)
  Horseradish mustard 1 Tablespoon
  Potato starch 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Have the butcher grind precooked ham or use processor to grind or finely chop pieces of ham or leftover ham from a previous menu.
Add egg, onion, mustard, bread crumbs, parsley, Worcestershire, salt, and pepper and combine thoroughly.
Add milk, a little at a time, until the ham mixture feels that it will hold together when making the ham balls.
Use a rounded tablespoon of meat mixture and roll balls firmly with the fingers.
In a 10-inch saute pan over medium heat, heat 2 tablespoons of vegetable oil and brown half the balls carefully, moving them around with a wooden paddle.
Don't crowd the balls.
Remove ham balls from pan, scrape and clean the pan thoroughly, then start a second frying with remaining 2 tablespoons of oil and saute remaining balls.
Cook vinegar, brown sugar, and horseradish mustard together, allowing vinegar fumes to cook off.
Mix the potato starch with a little cold water and stir it into the sauce while it simmers 3-5 minutes.

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Ham Balls With Mustard Sauce Recipe