Ham Balls with Spicy Pineapple Drizzle

By Julie T – Mississauga, ON
Ham Balls with Spicy Pineapple Drizzle
  • Prep Time: 45
  • Total Time: 60
  • Servings: 48 - 60

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About this Recipe

Save that leftover ham! These bite size Ham Balls are easy-to-make and perfect for serving as appetizers!


1 1/4 cup Heavy cream
1 cup Grated Swiss cheese
1 cup Minced onion
2 Egg yolks
1 1/2 cup All purpose flour
1 lb Yukon gold potatoes, cooked and riced
1 lb Schneiders Olde Fashioned Fully Cooked Smoked Ham, finely diced
2 tbsp Vegetable oil
2 cups All purpose flour
1 cup Milk
3 Eggs
4 cups Panko breadcrumbs
1/2 cup Crushed pineapple
1/2 cup Water
1 Chipotle pepper, chopped
Pinch of salt



PLACE cream, cheese, onion and egg yolks in the bowl of a food processor. Pulse to combine, add flour and pulse until the mixture starts to come together in a ball.

TRANSFER the mixture to a large mixing bowl. Fold in the riced potatoes and diced ham. Form the mixture into 1 oz (28 g) meatballs. Set aside.


PLACE the flour in a shallow dish.

WHISK together the milk and eggs in another shallow dish.

PLACE the panko breadcrumbs in a third shallow dish.

DREDGE the prepared meatballs in flour, then dip in the egg mixture and finally roll in the panko breadcrumbs to coat. Place the meatballs on a baking sheet and refrigerate for 30 minutes.

MEANWHILE mix together the remaining ingredients in a small saucepan. Place over medium-high and bring to a boil. Reduce the heat to a simmer and continue to cook for about 10 minutes. Set aside to cool. When the mixture has cooled, place in a blender and pulse until quite smooth. A bit of texture is fine.

REMOVE the meatballs from the refrigerator. Heat vegetable oil in a large non-stick skillet over medium. Working in batches, cook the meatballs, turning frequently until they are evenly browned, about 5-6 minutes. Using a slotted spoon remove from the pan and place on a paper towel lined plate. Sprinkle with salt.

ARRANGE the ham balls on a serving plate, drizzle with pineapple sauce. Serve the remaining sauce on the side.

Approved by ThinkFood

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