Ham-burger balls with yams
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ground ham; (about 1/2 lb) |
| ½ | pounds | Ground chuck |
| 1 | cup | Whole wheat bread crumbs |
| 1 | Egg; beaten | |
| ¼ | cup | Minced onion |
| 2 | tablespoons | Salted sunflower seeds -OR- |
| ½ | teaspoon | Salt |
| 2 | cans | (23 oz each) yams; drained and cut into cubes |
| ½ | cup | Dark corn syrup |
| ½ | cup | Apple juice or pineapple juice |
| ¼ | teaspoon | Nutmeg |
| 1 | tablespoon | Cornstarch; (up to 2) |
Directions
(Rival Crock-Pot Cooking)
Thoroughly mix ground meats, bread crumbs, egg, onion and sunflower seeds.
Shape into 12 to 16 meatballs. Place on rack in broiler pan. Bake meatballs in preheated 425-degree oven for 15 minutes.
Place yams in Crock-Pot. Combine corn syrup, juice and nutmeg and pour half over the yams. Place browned meatballs over yams and top with remaining sauce. Cover and cook on Low setting for 5 to 6 hours.
Transfer meatballs to serving dish; place yams in serving bowl and keep warm. Stir cornstarch into sauce. Cover and cook on High setting until thickened; pour over yams before servings.
4 to 6 servings (about 3 quarts) Vergie Ewing, Editor, Homemakers Monthly
Posted to recipelu-digest Volume 01 Number 402 by vergie1@... (Vergie A Ewing) on Dec 26, 1997