Glazed Ham Balls and Smokies
Recipe from
Better Homes and Gardens
These mini party appetizers are cooked in the slow cooker, freeing up the host for other projects. Cranberry sauce adds a touch of sweetness to these treats.
Servings:
Makes 25 servings.
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Ingredients
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1eggsee savings
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1/2 cupgraham cracker crumbssee savings
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1/4 cupfinely chopped onionsee savings
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2 tablespoonssnipped dried cranberriessee savings
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2 tablespoonsmilksee savings
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Dashground clovessee savings
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8 ouncesground cooked hamsee savings
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8 ounceslean ground porksee savings
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Nonstick cooking spraysee savings
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1 16-ounce canjellied cranberry saucesee savings
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1 12-ounce bottlechili saucesee savings
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1 tablespoonvinegarsee savings
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1/2 teaspoondry mustardsee savings
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1 16-ounce packagesmall cooked smoked sausage linkssee savings
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Directions
1.
Preheat oven to 350F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside.
2.
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.
3.
Bake for 15 minutes or until done (160F). checking with an instant-read thermometer*.
4.
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.
5.
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.
6.
Make-Ahead Directions: 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.
7.
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 information
Per serving: Calories 138, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 29 mg, Sodium 524 mg, Carbohydrate 13 g, Total Sugar 9 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate 1, Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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