Best 8 Hawiian Ham Balls Recipes

HAWAIIAN MEATBALLS

Steps:

• Mix together ground beef, ginger, garlic powder, and pepper until well combined. Form into 1 1/2-inch meatballs.
• Saute meatballs in a large frying pan over medium-high heat until browned, about 10 minutes. Remove meatballs to a plate, reserving the pan drippings.
• While the meatballs are cooking, pour juice from the canned pineapple into a liquid measuring cup and add enough water to make 1 cup. Mix brown sugar and cornstarch in a small bowl.
• Add pineapple juice and brown sugar mixtures to the warm pan drippings. Add vinegar and soy sauce and bring to a boil. Cook until sauce thickens, 2 to 3 minutes. Add meatballs, pineapple chunks, and green pepper. Simmer until meatballs are no longer pink inside, about 10 minutes.

HAWAIIAN MEATBALLS

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened., In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender., Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

HAM BALLS WITH HAWAIIAN PUNCH SAUCE

Steps:

• HAM BALLS: Mix all ingredients and shape into 1-inch balls.
• Put on baking sheet.
• Bake 350* about 20 minutes.
• SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
• Add punch and vinegar mix well, add cloves and syrup.
• Cook over medium heat stir constantly until thickened and becomes clear.
• Place ham balls in a chafing dish or crock pot pour sauce over balls.

HAM BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

HAM BALLS IN PINEAPPLE SAUCE

Steps:

• Mix together the pork, ham, bread crumbs, eggs, milk and onion, then form into 18-1 1/2" balls.
• Place the ham balls in a baking dish.
• Mix together the pineapple, sugar, vinegar and mustard.
• Pour over the ham balls and bake at 350°F for 1 1/2 hours, basting frequently.

HAWAIIAN HAM BALLS

Steps:

• 1. In a medium bowl mix bread crumbs, egg, heavy cream and pepper. Add ham mix well. Form into 1-inch balls (about 48).2. In a large skillet over medium-high heat brown meatballs in several batches in oil. Remove as browned.3. In a small bowl mix cornstarch and splenda. Stir in pineapple juice, vinegar, soy sauce, butter and bouillon. Stir into pan drippings. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and bubbly. Return meatballs to skillet cover and simmer over low heat for 5 to 7 minutes or until heated through. Pour into a chafing dish or fondue pot and serve warm.

PINEAPPLE HAM BALLS

Steps:

• In a bowl, combine ham, pork, bread crumbs, eggs and pepper and mix well. Chill. Form into 10 balls; set aside. Drain pineapple, reserving 1/2 cup of juice. Place juice in a saucepan with sugar, vinegar and dry mustard; cook and stir over low heat until sugar is dissolved. Arrange pineapple slices in the bottom of an ungreased 13-in. x 9-in. baking dish. Place a ham ball on each pineapple slice. Pour sugar mixture over all. Cover and bake at 350° for 1 hour or until ham balls are thoroughly cooked.

HAWAIIAN HAM BALLS

Steps:

• In a medium bowl mix bread crumbs, egg, milk and pepper. Add ham mix well. Form into 1-inch balls (about 48).In a large skillet over medium-high heat brown meatballs in several batches in oil. Remove as browned.In a small bowl mix cornstarch and sugar. Stir in pineapple juice, vinegar, soy sauce, butter or margarine and bouillon. Stir into pan drippings. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and bubbly. Return meatballs to skillet cover and simmer over low heat for 5 to 7 minutes or until heated through. Pour into a chafing dish or fondue pot and serve warm.