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|
|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|
|4 cups||Panko breadcrumbs|
|1/2 cup||Crushed pineapple|
|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.
BREADING AND DRIZZLE:
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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