Sweet, tangy, and deliciously old-school, Ham Balls are a classic Midwest recipe—perfect for Easter, Sunday brunch, or just because.
I grew up in an old Milwaukee neighborhood called Washington Heights, where the houses looked like they’d been designed by a different architect. It was the 90s, so a few neighbors on our boulevard had lived there since the 1920s. One old lady in particular was loved by all the kids and parents. I can’t even remember her real name because we just called her “Grandma.”
We’d rake her yard or shovel her driveway, and she’d pay us in food like dumplings and fried chicken. Then the Saturday around Easter, she made ham balls. I’d never tried them before, despite them being a Midwest staple, and wow— they were delish. She even topped them with a slice of canned pineapple, and that sweet-salty combo had me going back for seconds. She passed away not too long after that, and those ham balls faded from my mind and taste buds. Then, not too long ago, I was flipping through an old Midwestern cookbook I found at Goodwill. Well, guess what I found? I bought the cookbook and gave the recipe a try, and the nostalgia came flooding back, giving me all the feels. For a moment, I felt like I was living in a Hallmark movie.
If you’re used to Swedish meatballs or Italian meatballs, the flavor profile might throw you off. These are more like cocktail meatballs. The savory pork and ham are coated in a sweet-and-tangy glaze. They’re the kind of recipe you save for special dinners and family potlucks. And just like your average meatball, ham balls are easy to make. Just mix, roll, and bake!
Graham crackers? Did I read that right?
Yep, you did. So, don’t swap in saltines or traditional breadcrumbs because those substitutes won’t give you the same balance against the brown sugar and vinegar. The graham cracker crumbs do what the regular breadcrumbs do—keep the texture tender. That’s priority number one. Priority number two? We want the subtle sweetness here to round out the savory meats and spices. What can I say? We like things sweet in the Midwest, even our ham balls.
How do I store leftovers?
Refrigerate your leftovers (along with the glaze) in an airtight container for up to 4 days. While they microwave fine enough, the oven maintains the ham balls’ texture—325°F for 15 minutes in a foil-covered dish should do the trick. Splash in a little water if the glaze looks too thick. Ham balls also freeze quite well. Store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Serving suggestions
Serve these ham balls with some creamy Yukon Gold Mashed Potatoes—I love how they soak up the glaze. If you don’t mind the effort, Pommes Anna is a great savory side that tastes as elegant as it looks. And for the veggies, Roasted Brussels Sprouts and Carrots are a delightful mix, or stick with a classic like Sautéed Green Beans.
Ingredients
- 1 pound ground ham
- 1 pound ground pork
- 1 cup graham cracker crumbs
- 2 eggs
- 3/4 cup milk
- 1/2 cup ketchup
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon dried thyme
- 1/3 cup water
- 1/4 cup apple cider vinegar
- Chopped green onions or parsley for garnish
Instructions
- Preheat your oven to 350°F.
- In a large bowl, gently combine the ground ham, ground pork, graham cracker crumbs, eggs, and milk.
- Form the mixture into about 12 meatballs and place them in a 9×13-inch baking dish.
- In a separate bowl, whisk together the ketchup, brown sugar, granulated sugar, dry mustard, thyme, water, and apple cider vinegar. Pour the glaze evenly over the meatballs.
- Bake uncovered for about 1 hour, basting once or twice during cooking, until the meatballs reach an internal temperature of 160°F. Let them cool for 5-10 minutes before serving. Garnish with chopped green onions or parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment