Old Fashioned Ham Balls are tender, sweet and salty meatballs of bliss! Serve over rice, in a stir fry, cut in half on pizza, or all on their own as an appetizer.
For The Meatballs
2 pounds leftover ham, rough chopped
2 pounds ground pork
4 large eggs
1 1/4 cups whole milk
1 1/2 cups panko breadcrumbs
For The Glaze
3 1/2 cups brown sugar
1 1/2 cups water
1 cup apple cider vinegar
2 teaspoons ground mustard powder
Preheat the oven to 350 degrees F. Lightly coat (2) 9x13 baking dishes with nonstick cooking spray.
Place the ham and ground pork in the bowl of a food processor (if yours is small, you might need to do this is two batches.) Pulse until it resembles hamburger meat.
Transfer mixture to a large bowl and combine with the eggs, milk, and breadcrumbs.
Using a tablespoon sized cookie scoop, form into 1-inch meatballs. Arrange the meatballs in the baking pans; set aside.
In a medium saucepan, whisk together all the glaze ingredients over medium-high heat. Bring to a boil, whisking until the sugar has dissolved. Reduce the heat to medium and simmer for 4-5 minutes, until the sauce has thickened.
Pour the glaze over the ham balls, dividing it between the two baking dishes.
Place in the preheated oven and cook, uncovered, for about 75-80 minutes, until the ham balls have browned and the sauce has reduced to a syrupy consistency.
Serve over rice, in a stir fry, cut in half on pizza, or all on their own as an appetizer.
MAKE AHEAD: Let the meatballs cool and then transfer to a freezer-safe Ziploc bag or an airtight container. Pour all remaining glaze over them and press out any air. Let thaw in the refrigerator before reheating in the oven or on the stove-top.