Introduction
Embark on a culinary journey with a dish that embodies comfort, tradition, and hearty flavors—Ham Balls with Sauce. This classic Amish and Mennonite specialty, beloved across Lancaster County and beyond, offers a perfect harmony of savory ham, ground meats, and aromatic seasonings, all enveloped in a rich, flavorful sauce. Whether served as an appetizer, main course, or family-friendly dinner, this dish’s versatility makes it a staple for gatherings, holidays, or cozy weeknights. The process of creating these tender ham balls involves meticulous mixing, shaping, baking, and glazing, resulting in a dish that’s both visually appealing and irresistibly delicious. At Love With Recipes, we believe that food is an expression of love and tradition, and this recipe exemplifies that philosophy through its timeless appeal and customizable elements.
Time
Total Time: 1 hour 50 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Needed Equipment
- Oven
- Large mixing bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- 9×13-inch baking dish
- Small saucepan
- Whisk or stirring spoon
- Silicone spatula
- Cooling rack (optional)
- Food processor (optional, for finer chopping)
- Kitchen thermometer (for verifying doneness)
Tags
- Comfort Food
- Traditional
- Meatballs
- Amish Recipe
- Mennonite Cuisine
- Family Dinner
- Glazed Meat
- Hearty
- Slow Bake
- Homemade
Serving Size
Variable — typically, each serving includes 3-4 ham balls, depending on size and appetite. This recipe yields approximately 12-15 medium-sized ham balls, suitable for 4-6 servings, making it perfect for family dinners or small gatherings.
Difficulty Level
Moderate. While the steps involve standard mixing, shaping, and baking techniques, attention to detail—such as proper shaping and sauce preparation—ensures optimal flavor and presentation. Novice cooks can achieve excellent results with careful measurement and patience.
Allergen Information
- Eggs
- Gluten potential if breadcrumbs contain gluten (use gluten-free breadcrumbs if needed)
- Meat (ham, pork, beef)
Dietary Preference
- Contains meat and eggs; not suitable for vegetarians or vegans
- Can be adapted for gluten-free diets by substituting breadcrumbs with gluten-free alternatives
- Low carbohydrate modifications possible by reducing sugar in the glaze
Course
Main Course / Appetizer
Cuisine
American / Amish / Mennonite
Ingredients
Meat and Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked ham | 1¼ lbs (about 570 grams) | Finely chopped or processed in a food processor for finer texture |
| Ground pork | ⅔ lb (about 300 grams) | Provides richness and moisture |
| Ground beef | ⅔ lb (about 300 grams) | Adds flavor and structure |
| Eggs | 2 large | Bind the mixture together |
| Tomato juice | 1 cup (240 ml) | Moistens the mixture and enhances flavor |
| Onion, finely chopped | 1 medium | Provides aromatic base |
| Green pepper, finely chopped | 1 | Adds subtle sweetness and crunch |
| Salt | 2 teaspoons | Enhances overall flavor |
| Brown sugar | ½ cup (100 grams) | Creates sweetness in the glaze |
| Vinegar (white or apple cider) | ¼ cup (60 ml) | Balances sweetness with acidity |
| Water | ½ cup (120 ml) | Adjusts sauce consistency |
| Dry mustard | ½ teaspoon | Provides a slight tang and depth |
Instructions
Step 1: Preparation of Meat Mixture
Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the optimal temperature for baking the ham balls evenly and thoroughly. As the oven heats, prepare the main mixture. Using a large mixing bowl, combine the finely chopped or processed cooked ham, ground pork, and ground beef. For a finer, more uniform texture, consider pulsing the ham in a food processor until it reaches a paste-like consistency. This step helps the meatballs hold together better and ensures a tender bite.
Next, add the eggs to the mixture. Eggs serve as a natural binder, helping the meatballs stay cohesive during baking. Crack the eggs directly into the bowl and stir gently to incorporate. Then, pour in the tomato juice, which not only adds moisture but also infuses subtle sweetness and acidity. This ingredient plays a critical role in the overall flavor profile and helps keep the meat moist during the long baking process.
Introduce finely chopped onion and green pepper into the mixture. These aromatics lend depth and a slight crunch, contrasting beautifully with the tender meat. Season with salt, ensuring the flavor is well-distributed throughout. Finally, add the breadcrumbs—if used—to help absorb juices and maintain the structure. Mix everything thoroughly but gently, avoiding overworking the meat to prevent a dense texture.
Step 2: Shaping the Ham Balls
Once the mixture is homogeneous, it’s time to shape the meat into balls. Using clean, damp hands (to prevent sticking), scoop portions of the mixture and roll them into slightly larger-than-golf-ball-sized spheres. Consistent sizing ensures even baking and uniform presentation. Place each meatball carefully into a greased or non-stick 9×13-inch baking dish, spacing them evenly to allow heat circulation during baking. For a more rustic presentation, you can also shape the mixture into a loaf instead of individual balls, baking it in a loaf pan or freeform on a baking sheet.
Step 3: Baking the Meatballs
Transfer the baking dish to the preheated oven and bake uncovered for 1 hour. During this initial phase, the meatballs will begin to firm up, and the flavors will meld. The baking process allows the exterior to develop a slight crust while the interior remains juicy. Use a kitchen thermometer to check that the internal temperature reaches at least 160°F (71°C) to ensure thorough cooking, especially when using ground meats.
Step 4: Preparing the Sauce
While the meatballs are baking, focus on creating a flavorful glaze. Combine brown sugar, vinegar, water, and dry mustard in a small saucepan. Place over medium heat, stirring constantly to dissolve the sugar completely. This mixture should simmer gently, thickening slightly as the sugar dissolves and the flavors meld. The dry mustard adds a subtle tang and depth, balancing the sweetness of the sugar and acidity of the vinegar. Once the sauce is homogeneous and bubbling, remove it from heat.
Step 5: Adding the Sauce and Final Baking
After the initial hour of baking, carefully pour the hot sauce evenly over the ham balls. Use a spoon or brush to ensure all the meatballs are coated generously. Return the dish to the oven and continue baking for an additional 30-45 minutes. During this phase, the sauce will bubble vigorously, caramelize, and create a glossy, sticky glaze that clings beautifully to each ham ball. The extended baking ensures the flavors are deeply infused and the meat is cooked through.
Check the internal temperature again to ensure safety and doneness. The final product should be juicy, tender, and coated with a rich coating of sauce that has caramelized slightly on the surface. Remove from oven and let rest for a few minutes before serving.
Preparation Tips
- Meat Quality: Use high-quality cooked ham for optimal flavor. If you prefer a smoky flavor, consider using smoked ham.
- Texture Control: For a finer texture, pulse the ham in a food processor rather than chopping manually.
- Shape Uniformity: Use a small cookie scoop or portioning spoon to ensure all meatballs are similar in size for even cooking.
- Sauce Consistency: Adjust the water quantity if the sauce is too thick or too runny. It should coat the meatballs evenly without being overly thick or watery.
- Flavor Variations: Incorporate spices like garlic powder, paprika, or a dash of hot sauce into the meat mixture for additional layers of flavor.
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 771 kcal |
| Total Fat | 37.1 g |
| Saturated Fat | 13.6 g |
| Cholesterol | 241.4 mg |
| Sodium | 473.9 mg |
| Total Carbohydrates | 53.9 g |
| Dietary Fiber | 0.9 g |
| Sugars | 37.2 g |
| Protein | 52.3 g |
Tips and Tricks
- For extra flavor: Add finely chopped herbs like parsley or thyme to the meat mixture.
- Make ahead: Prepare the meat mixture and shape the meatballs a day in advance. Keep covered in the refrigerator until ready to bake.
- Glaze variations: Experiment with different glazes, such as honey, barbecue sauce, or even a spicy mustard-based sauce for varied flavor profiles.
- Presentation: Serve the meatballs with fresh herbs or chopped green onions for a pop of color and freshness.
Add-ons
- Grated cheese, such as Parmesan or cheddar, mixed into the meat mixture for added richness.
- Chopped mushrooms or carrots incorporated into the mixture for extra nutrients and moisture.
- Spicy elements like crushed red pepper flakes or hot sauce for those who prefer a kick.
Side Dishes
- Mashed potatoes or creamy garlic mashed potatoes
- Steamed green beans or roasted vegetables
- Crusty artisan bread or dinner rolls
- Fresh garden salad with vinaigrette
- Buttered egg noodles or rice pilaf
Improvements
- To make the dish healthier, substitute some of the pork and beef with ground turkey or chicken.
- Add vegetables like grated zucchini or spinach to increase fiber and nutrients.
- Use low-sodium or homemade tomato juice for better control over salt content.
- Experiment with different flavorings and spices to develop your signature glaze or seasoning blend.
Save and Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the ham balls in a microwave-safe dish, cover, and microwave on medium heat until heated through. For longer storage, freeze the ham balls and sauce separately in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated thoroughly, about 20-25 minutes.
FAQ
Can I make these ham balls vegetarian?
This recipe relies on meat, but you can substitute the meat with a mixture of cooked lentils, mushrooms, or plant-based ground meat alternatives. Adjust seasonings accordingly.
Can I bake these without the sauce?
Yes, you can bake the meatballs plain and serve with a different sauce or gravy. The sauce adds moisture and flavor, but plain baked ham balls are also delicious.
What if I don’t have tomato juice?
You can substitute with tomato sauce, pureed canned tomatoes, or even ketchup diluted with a little water. Adjust the amount to achieve the desired moisture content.
How do I know when the ham balls are fully cooked?
Use a meat thermometer to check the internal temperature; it should reach at least 160°F (71°C). Visual cues include firm texture and no pink areas inside.
Conclusion
Ham Balls with Sauce is a timeless dish that combines the richness of ground meats with a sweet and tangy glaze. Its roots in Amish and Mennonite traditions speak to its hearty, comforting qualities that have endured through generations. By following this detailed recipe, you can recreate a beloved classic in your own kitchen, customizing glazes and accompaniments to suit your taste. Whether for a family gathering, holiday feast, or a cozy weeknight dinner, these ham balls promise to deliver satisfying flavors that will have everyone asking for seconds. At Love With Recipes, we encourage you to experiment with variations, share your creations, and enjoy the process of bringing a piece of Lancaster County into your home.
References
- Traditional Lancaster County Amish recipes, sourced from local cookbooks and culinary archives.
- Historical insights on Amish and Mennonite cuisine, as documented in “The Amish Cook” by Elizabeth C. Coblentz.
