Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Graham cracker crumbs are mixed with ground beef and ground ham to make meatballs. The meatballs are then baked with a tomato brown sugar glaze.
I grew up in Iowa, and this is a recipe that my family and I often had for Sunday night dinner.
Ham balls are a unique twist on the classic meatball. If you’ve never heard of them before, you may be wondering – what exactly are ham balls made of?
This tasty meatball variety originated in the Midwestern United States, especially Iowa and Nebraska. They combine the savory flavor of ham with spices and other ingredients to create a mouthwatering dish.
Keep reading to learn all about what goes into ham balls, how to make them, and why they are so beloved in the Midwest!
The Main Ingredients in Ham Balls
The star of the show in ham balls is, of course, ham. But these meatballs aren’t only made with ham – they also contain a mixture of ground pork and/or beef.
Here’s an overview of the main ingredients:
-
Ground Ham – This provides the distinctive smoky, savory ham flavor. Ground ham can be difficult to find in stores, so many recipes recommend buying a ham steak and grinding it yourself.
-
Ground Pork – Many recipes call for a combination of ground ham and ground pork The pork adds juiciness and a bit of milder flavor
-
Ground Beef – For extra texture and moisture ground beef is often added to the mix. Ground chuck or a leaner beef work well.
-
Breadcrumbs or Crackers – These help bind the meat mixture and add texture. Graham cracker crumbs are a popular choice.
-
Eggs and Milk – The eggs and milk act as binders to help the meatballs hold their shape.
-
Seasonings – Onion, garlic, salt, pepper, mustard powder, and other spices add lots of flavor.
Why Use Ground Ham?
You may be wondering why ground ham is the star of these meatballs. After all, wouldn’t ground pork have a similar flavor?
There are a few reasons that ground ham makes these meatballs extra special:
-
Unique Flavor – Ham has a smoky, salty, umami quality that plain pork doesn’t have. This comes from ham being cured and sometimes smoked.
-
Convenience – Ham balls are a tasty way to use up leftover baked ham from holidays and gatherings. Simply grind up the leftovers.
-
Midwestern Tradition – They have a cultural significance in places like Iowa and Nebraska where ham is plentiful.
So for authentic ham balls with the expected savory flavor, be sure to seek out ground ham rather than substituting plain ground pork. It makes all the difference!
Cooking Methods for Ham Balls
Ham balls can be prepared using a few different cooking methods:
-
Baked – The most common preparation is to form the raw meat mixture into balls, place in a baking dish, cover with a sauce, and bake until cooked through.
-
Fried – For an extra crispy exterior, you can fry the ham balls in oil for a few minutes before simmering in sauce.
-
Slow Cooked – The meatballs can be browned then simmered in sauce in a slow cooker on low heat for ultimate tenderness.
-
Air Fried – An air fryer yields ham balls with a crunchy outside and moist interior. Spray with oil before air frying.
No matter which cooking method you choose, ham balls should be cooked to an internal temperature of 160°F. Frying or baking for around an hour usually does the trick.
And to add even more flavor, they are often simmered in a sauce as they cook.
Common Sauces and Glazes for Ham Balls
Serving ham balls with a delicious sauce takes them to the next level. Here are some popular sauce options:
-
Brown sugar glaze – A mixture of brown sugar, ketchup, vinegar, and spices is simple and tasty.
-
Sweet and sour – For a balance of flavors, try pineapple juice, brown sugar, vinegar, mustard, and tomatoes.
-
Barbecue sauce – For a sticky, bold flavor, coat the ham balls with your favorite barbecue sauce.
-
Gravy – For comfort food appeal, you can’t go wrong with a savory milk or chicken gravy.
-
Cherry or apricot preserves – For a touch of fruitiness, brush on some warmed up preserves.
The sauce not only adds lots of flavor, but also helps keep the ham balls tender and juicy as they cook. Feel free to get creative with your own custom glaze too!
Why Are Ham Balls a Midwestern Tradition?
Ham balls are most prevalent in Midwestern states like Iowa, Minnesota, Nebraska, and the Dakotas. There are a few reasons why this dish became a regional favorite:
-
Large pork production – The Midwest is one of the major pork providers in the U.S., so fresh ham is abundant.
-
German and Scandinavian immigrants – Settlements of German and Scandinavian immigrants may have brought meatball recipes that evolved into ham balls.
-
Creative use of ham cuts – Ham balls became a tasty way to use less expensive ham cuts like ham steaks.
-
Potluck popularity – The hearty, savory meatballs are perfect for community church suppers and potlucks.
-
Family tradition – Recipes get passed down through generations, cementing ham balls as a nostalgic family meal.
No matter the exact origins, ham balls came to be considered a signature Midwestern dish, right up there with favorites like hotdish! Their popularity remains strong in the region today.
A Classic Ham Ball Recipe to Try
To get a feel for these unique meatballs, here is a classic ham ball recipe to try:
Ingredients:
- 1 1⁄4 pounds ground smoked ham
- 1 pound ground pork
- 1 pound lean ground beef
- 1 cup milk
- 2 eggs
- 1 1⁄2 cups graham cracker crumbs
- 1 (10.75 oz) can tomato soup
- 1⁄4 cup cider vinegar
- 1 cup packed brown sugar
- 1 teaspoon mustard powder
Instructions:
-
Preheat oven to 350°F.
-
In a large bowl, mix together the ground ham, pork, beef, milk, eggs, and graham cracker crumbs until well combined.
-
Form into balls about 2 inches in diameter and place in a baking dish.
-
In a separate bowl, stir together the tomato soup, vinegar, brown sugar, and mustard powder.
-
Pour the sauce over the meatballs.
-
Bake for 1 hour, until the meatballs reach an internal temperature of 160°F.
-
Serve warm with the sauce spooned over the top.
The graham cracker crumbs give the ham balls a hint of sweetness that balances the savoriness of the meats beautifully. The brown sugar tomato sauce provides a delightfully sticky, sweet and tangy coating.
This recipe serves 8, but you may want to double it – these ham balls tend to disappear quickly!
Tips for Making Great Ham Balls
Here are some helpful tips to ensure your ham balls turn out plump, tender, and packed with flavor:
-
Grind your own ham for the best texture – use a food processor or meat grinder.
-
Don’t overwork the meat mixture – gently mix the ingredients.
-
Wet your hands before shaping the meatballs for less sticking.
-
Use fresh breadcrumbs or crackers – they hold together better than stale ones.
-
Cook thoroughly until done – ham balls contain pork and should reach 160°F.
-
Let the ham balls rest for 5-10 minutes before serving so the juices set.
-
Use a meat thermometer to check for doneness if you are unsure.
-
Serve with mashed or baked potatoes to enjoy with the sauce.
-
Refrigerate leftovers within 2 hours and use within 3-4 days.
With these tips in mind, you are sure to impress with your first batch of ham balls!
Common Questions About Ham Balls
If you are new to ham balls, chances are you have some questions about making and serving this Midwest specialty. Here are answers to some of the most frequently asked questions:
Can I use ground pork instead of ham?
For the authentic ham ball flavor, ground ham is recommended. Cured ham has a unique salty, smoky quality. Ground pork alone won’t provide the same taste.
How do I grind my own ham?
Purchase a 1-2 pound boneless ham steak. Cut into chunks, then pulse in a food processor until it has a ground beef consistency. Refrigerate until ready to use.
Do ham balls have to be baked?
No – you can also pan fry, deep fry, slow cook, or air fry the meatballs. Just be sure they reach 160°F internally.
Can I freeze leftover ham balls?
Yes, they freeze very well! First, cool the cooked ham balls completely. Place in freezer bags or airtight containers with the sauce. Reheat frozen ham balls in the oven or microwave.
What sides go well with ham balls?
Mashed or baked potatoes are classic accompaniments. Other options are egg noodles, rice, cooked veggies, or biscuits to sop up the sauce!
Can I adapt recipes to make turkey or chicken balls?
Absolutely! Replace the ground ham and pork with ground turkey or chicken. Adjust any seasonings to complement the switch in meat.
Enjoy This Unique Meatball
Ham balls put a fun Midwestern twist on a comfort food classic. With their combination of ground ham, pork, and beef, plus yummy sauces, they offer a savory experience like no other meatball.
The next time you are looking for an appetizer, meal, or potluck dish, give ham balls a try. Familiar yet different, these meaty bites will be a hit with family and friends.
Just be sure to save me some – these ham balls are pretty hard to resist! Do you have a favorite ham ball recipe or family tradition? I’d love to hear about it.
Ground Ham for Ham Balls
Ground ham can be hard to find in the grocery store. Actually I don’t think I have ever seen it in the store, unless you are in Iowa!.
We are talking ground ham here, not ground pork! Ground pork is made from the shoulder (aka. pork butt). The ham is cut from the leg and is dry or wet cured and sometimes smoked. Ham has the distinct flavor that you are looking for in ham balls.
You will want to purchase a 1-1. 25 lb. ham steak or bone-in ham steak. Once it is ground you will want it to be the consistency of ground beef. You have a couple options to make ground ham.
- Get a ham steak at the store and ask the people behind the meat counter to grind it for you.
- You can grind the ham steak in a stand mixer with a meat grinder attachment.
- I prefer to “grind” it in my food processor. Cut the ham steak into 2-inch pieces, and then pulse the food processor 40 to 50 times. You will have perfectly ground ham! (see the photo above).
If you haven’t tried these Ham Balls yet, you might think that graham cracker crumbs are an odd choice. But trust us—they give the ham balls a sweetness that goes well with the salty ham and sour vinegar in the sauce.
If you need graham cracker crumbs, just crush a few plain graham crackers into a fine powder. Or you can pulse them a few times in your food processor.