Ruby Ham Balls Recipe
Ingredients
| Bread slice | 2 | |
| Milk | 3 Tablespoon | |
| 1 lb. fresh lean pork, finely ground | ||
| Cooked ham | 1/2 Pound | |
| 1 egg slightly beaten | ||
| Dry mustard | 2 Teaspoon | |
| Basil leaves | 1 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Dash of nutmeg | ||
| Dash of ginger | ||
| Pepper | 1 Dash | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 cup Burgundy wine | ||
| Pineapple can | 1 8 1/2 Ounce, crushed | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 Tablespoon | |
Directions
In large mixing bowl combine crumbs and milk and Set stand 5 minutes.
Add pork, ham egg and seasonings.
Mix well.
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.
Add pork, ham egg and seasonings.
Mix well.
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.
Chef
