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Glazed Ham Balls Recipe
|Lightly packed parsley||1⁄3 Cup (5.33 tbs), stems removed|
|Fully cooked ham||1 Pound, cut into 1-inch cubes|
|Boneless lean beef||1⁄2 Pound, cut into 1-inch cubes|
|Bread slice||1 , torn|
|Milk||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Maple syrup/Maple-flavored syrup||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
Calories 652 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 30.3 mg
Sodium 161.9 mg6.7%
Total Carbohydrates 101 g33.7%
Dietary Fiber 1.7 g6.6%
Sugars 30.3 g
Protein 41 g82.3%
Vitamin A 9.1% Vitamin C 46.3%
Calcium 8.3% Iron 22.6%
*Based on a 2000 Calorie diet
Process with on/off turns till finely chopped.
Remove parsley; set aside.
Wipe bowl; reinsert steel blade.
Add half of the ham; process with on/off turns till chopped.
Remove and set aside.
Repeat with remaining ham.
Reinsert steel blade in work bowl; add beef cubes and torn bread.
Process with on/off turns till meat is chopped.
To meat in work bowl add chopped ham, milk, dry mustard, and half the parsley.
Process till well blended.
Shape mixture into twenty 1 1/2-inch meatballs.
Place in 8x8x2-inch baking dish.
Bake, uncovered, in 350° oven for 20 minutes.
Meanwhile, in small saucepan combine pineapple juice, maple syrup, cornstarch, and lemon juice.
Cook and stir till thickened and bubbly; pour over meatballs and bake 20 minutes longer.
Toss hot cooked rice with remaining parsley.
Arrange meatballs and sauce atop parslied rice on platter.