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Ruby Ham Balls Recipe
|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)|
Serving size: Complete recipe
Calories 2041 Calories from Fat 868
% Daily Value*
Total Fat 98 g151.3%
Saturated Fat 34.1 g170.6%
Trans Fat 0 g
Cholesterol 588.9 mg
Sodium 639.9 mg26.7%
Total Carbohydrates 93 g30.9%
Dietary Fiber 5.8 g23.2%
Sugars 40.7 g
Protein 152 g304.7%
Vitamin A 39.8% Vitamin C 9.9%
Calcium 16.7% Iron 42.9%
*Based on a 2000 Calorie diet
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.