Ham Balls with Red Pepper Sauce
- Preheat oven to 350 degrees F. For sauce, place sweet pepper quarters, cut sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on 100 percent power (high) for 4 to 5 minutes or until tender. Let stand about 10 minutes or until edges of skins are loose. Gently peel off skins and discard.
- Place sweet pepper quarters in a food processor; cover and process until smooth. Drain pineapple, reserving 1/3 cup of the juice; set pineapple chunks aside. Add reserved 1/3 cup pineapple juice, the cornstarch, brown sugar, soy sauce, ginger, vinegar, and garlic to sweet pepper in food processor. Cover and process until combined; set aside.
- For ham balls, in a medium bowl combine bread crumbs, egg, and dry mustard. Add ground pork and ground ham; mix well. Form mixture into 12 balls; place in a 2-quart rectangular baking dish. Pour sauce over ham balls. Bake, uncovered, about 30 minutes or until ham balls are done (160 degrees F) and sauce is bubbly around the edges.
- Meanwhile, heat an extra-large skillet over medium-high heat. Add reserved pineapple chunks; cook for 4 to 5 minutes or until lightly browned, turning occasionally. Add spinach in batches, cooking until spinach is wilted. Drain any excess liquid.
- Serve ham balls and sauce over spinach mixture. If desired, sprinkle with toasted almonds.
From the Test Kitchen
To make soft bread crumbs, tear whole grain bread into pieces and process in a food processor.
Ask your butcher to grind the ham for you. Or dice the ham, place in a food processor, and process until ground.
Nutrition Facts (Ham Balls with Red Pepper Sauce)
- Per serving:
- 338 kcal ,
- 16 g fat
- (5 g sat. fat ,
- 3 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 111 mg chol. ,
- 605 mg sodium ,
- 24 g carb. ,
- 5 g fiber ,
- 13 g sugar ,
- 26 g pro.