Glazed Ham Balls and Smokies
- Preheat oven to 350F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside.
- For meatballs, in a large bowl, use a fork to beat egg. Stir in graham cracker crumbs, onion, dried cranberries, milk, and cloves. Add ham and pork; mix well. Shape the mixture into 50 meatballs. Arrange in the prepared pan.
- Bake for 15 minutes or until done (160F). checking with an instant-read thermometer*.
- Meanwhile, for sauce, in a medium saucepan stir together cranberry sauce, chili sauce, vinegar, and dry mustard. Cook over medium heat until cranberry sauce is melted, stirring occasionally.
- In a 3-1/2- to 5-quart slow cooker, combine meatballs and sausage. Pour sauce over mixture in cooker. Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Serve meatballs and sausage with cocktail picks. Makes 25 servings.
From the Test Kitchen
Prepare as directed through Step 3. Place baked meatballs on a tray; cover and freeze for 30 minutes. Transfer meatballs to a freezer bag. Seal, label, and freeze for up to 3 months. To use, transfer frozen meatballs to a 3-1/2-, 4-, or 5-quart slow cooker. Continue as directed in Steps 4 and 5, except cook for 3 hours on the high-heat setting.
Test Kitchen Tip:
Looking at the internal color of a meatball is not the best way to know if it's thoroughly cooked. A beef or pork meatball cooked to 160F or a poultry meatball cooked to 165F is safe, regardless of color. To check the temperature, insert an instant-read thermometer into the center of a meatball.
Nutrition Facts (Glazed Ham Balls and Smokies)
- Per serving:
- 138 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 29 mg chol. ,
- 524 mg sodium ,
- 13 g carb. ,
- 1 g fiber ,
- 9 g sugar ,
- 6 g pro.