Glazed Ham Balls and Smokies

Glazed Ham Balls and Smokies

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.

Recipe from Better Homes and Gardens
SERVINGS
25
PREP TIME
30 mins

Glazed Ham Balls and Smokies

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.

Ingredients
  • 1   egg
  • 1/2  cup graham cracker crumbs
  • 1/4  cup finely chopped onion
  • 2   tablespoons snipped dried cranberries
  • 2   tablespoons milk
  •  ground cloves
  • 8   ounces ground cooked ham
  • 8   ounces lean ground pork
  •  Nonstick cooking spray
  • 1  16  ounce can jellied cranberry sauce
  • 1  12  ounce bottle chili sauce
  • 1   tablespoon vinegar
  • 1/2  teaspoon dry mustard
  • 1  16  ounce package small cooked smoked sausage links
Related Video
How to Cook a Honey Glazed Ham

Learn how to make a brown sugar honey glazed ham, and holiday meals are no longer itimidating! You can have an impressive and delicious main course without spending hours in the kitchen.

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.

Make Ahead Tip

  • 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.

Tip

  • 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: cal. (kcal) 138, Fat, total (g) 7, chol. (mg) 29, sat. fat (g) 2, carb. (g) 13, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 9, pro. (g) 6, vit. A (RE) 0, vit. A (IU) 97, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 524, Potassium (mg) 151, calcium (mg) 10, iron (mg) 1, Other Carb () 1, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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