PARTY HAMBALLS IN BROWN SAUCE
Waterford MI, where my parents lived, has a wonderful senior citizens program. My mom used to make these a lot for their potlucks. They were very popular. Dad loved it when she made these. Not because he liked the meatballs. Because it meant they would have a picnic ham for dinner one evening that week!
1 lb Ham (mom preferred picnics, more flavorful), ground
1 1/2 lbs. Ground Pork
2 cps fine dry Bread Crumbs
2 Eggs, well beaten
1 cp Milk
1 cp Brown Sugar, well packed
1 tsp Dry mustard
1/2 cp Cider Vinegar
1/2 cp Water
Combine first five ingredients and mix thoroughly. Shape into 1" balls and arrange in a large baking or roasting pan. Combine remaining ingredients, stirring until dissolved. Pour over meatballs. Bake at 325 degrees for one hour, basting frequently. Makes about 75.
posted by Mark
1 lb Ham (mom preferred picnics, more flavorful), ground
1 1/2 lbs. Ground Pork
2 cps fine dry Bread Crumbs
2 Eggs, well beaten
1 cp Milk
1 cp Brown Sugar, well packed
1 tsp Dry mustard
1/2 cp Cider Vinegar
1/2 cp Water
Combine first five ingredients and mix thoroughly. Shape into 1" balls and arrange in a large baking or roasting pan. Combine remaining ingredients, stirring until dissolved. Pour over meatballs. Bake at 325 degrees for one hour, basting frequently. Makes about 75.
posted by Mark
posted by Great White Bear, @ 5/07/2005 12:20:00 PM
10 Comments:
At 8:01 PM,
tshsmom said…
This site is GREAT!! Church cookbooks are my favorites. Here is a Minnesota potluck staple:
Tater Tot Hotdish
2 lb pkg tater tots
1 can cr of mushroom soup
1 can cr of celery soup
1 lb ground beef or turkey
Press burger in bottom of 9x13 cake pan.
Sprinkle with onion salt
Lay tater tots side by side and end to end on top of burger.
Mix soups together and spread on top of tater tots.
Bake@375 for 45-60 minutes or until top is glazed and golden brown.
You can also put a layer of Velveeta or American cheese between the burger and tater tot layers.
At 12:31 AM,
Anonymous said…
WOW..tater tots, hamburger AND cream of mushroom soup. Sounds like a Yoopers dream, and the perfect potluck dish!
Speaking of Yoopers, does anyone have a really good recipe for pasties? They recently tore down a landmark in Union Lake. Dobski"s Tavern and Restaurant had been in business for at least 70 years. They tore it down to make room for a damned CVS, like Oakland county really needs another chain pharmacy. Thing is, besides being another of those reassuring landmarks from your childhood you always look for when you go home, Dobski's also had the best pasties in the lower peninsula! So I now have to drive to the big bridge and beyond if I ever get a pastie jones. Help!!!!
At 7:59 AM,
Wandering Coyote said…
Are you talking about Cornish pasties? Jesus, you can't even get decent ones up here. You must go to Cornwall for them - and they're amazing. So unfortunately, no recipe... I could try to dream one up, though...
At 8:16 AM,
Anonymous said…
In the UP pasties are the local delicacy. You can tell if someone is of Finnish desent or Cornish desent by whether there pasties contain turnips or potatoes (Cornsh contain turnips). I prefer the Finnish variety.
At 8:45 AM,
tshsmom said…
I tried my hand at pasties several years ago, but my family didn't like them; too dry. They prefer my turkey or pork pot pie that has more gravy.
At 9:11 AM,
Anonymous said…
in order to avoid dryness, da Yoopers sometimes cover them in gravy, but usually slather them in butter!
At 11:49 AM,
Wandering Coyote said…
I have heard that Cornish people used to slice open their pasties and fill them with cream.
Dry filling? What? The ones in Cornwall are so succulent...
At 8:00 PM,
Anonymous said…
by the way, these meatballs are about the best party hors d'oeuvre (or horse doovers, as they call them in Ohio) I've ever had!
At 12:45 PM,
Anonymous said…
No true Finn would ever dare put gravy on their pasty. Butter, yes. Ketchup, or chili sauce, maybe.
At 1:45 PM,
Great White Bear, said…
yeah, but the Cornish would!
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