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Apricot-Glazed Ham Balls

Here's a slick trick for uniformly shaped meatballs: Pat the meat mixture into a 6x5-inch rectangle on a piece of waxed paper. Cut the meat into 1-inch cubes, then use your hands to roll each cube into a ball.

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  • Makes: 30 servings
  • Prep: 20 mins
  • Bake: 20 mins 350°F
  • Cook: 4 hrs to 5 hrs (low) or 1-1/2 to 2 hours (high)

Apricot-Glazed Ham Balls



  1. For meatballs, in a large bowl combine egg, graham cracker crumbs, the 2 tablespoons pineapple juice, dry mustard, and salt. Add ground ham, ground pork, and snipped apricots; mix well. Shape into 30 meatballs. In a 15x10x1-inch baking pan arrange meatballs in a single layer. Bake, uncovered, in a 350 degree F oven for 20 minutes. Drain well. In a 3-1/2- or 4-quart slow cooker place cooked meatballs.
  2. For sauce, in a small bowl combine apricot preserves, the 1/3 cup pineapple juice, vinegar, and ginger. Pour sauce over meatballs.
  3. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1 1/2 to 2 hours.
  4. Serve immediately or keep covered on low-heat setting for up to 2 hours. Gently stir just before serving. Serve with toothpicks. Makes 30 meatballs.

Nutrition Facts (Apricot-Glazed Ham Balls)

    Per serving:
  • 86 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 15 mg chol.,
  • 151 mg sodium,
  • 15 g carb.,
  • 0 g fiber,
  • 10 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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