Entree: United States – Iowa — Midwestern United States – Iowa Ham Balls

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground ham
- 1 lb (454 g) ground pork
- 1 cup (100 g) plain dry breadcrumbs
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) dry mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) vegetable oil (for browning)
Glaze:
- 1 cup (220 g) packed brown sugar
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1/4 tsp (0.5 g) cayenne or pinch of ground cloves (optional)
Mashed potatoes:
- 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch pieces
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (120 ml) whole milk (or cream for richer)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
Buttered green beans:
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (15 g) unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste

Instructions

Short Description:
Classic Iowa ham balls are a savory-sweet baked meatball entrée made from ground ham and pork, glazed with a brown-sugar-and-vinegar sauce. This recipe includes simple mashed potatoes and buttered green beans to make it a complete main-course meal.

Regional Notes:
This Iowa variation uses a mixture of ground ham and ground pork (commonly equal parts) and is baked in a pan then finished with a sweet, tangy glaze made primarily from brown sugar and vinegar — a hallmark of Midwestern church-potluck and family-table ham balls. Unlike some Southern or New England versions, the glaze emphasizes brown sugar and vinegar rather than heavy tomato or fruit-only sauces.

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish or similar ovenproof pan.
2. In a large bowl combine the ground ham, ground pork, breadcrumbs, eggs, milk, chopped onion, salt, pepper, dry mustard, and Worcestershire sauce. Mix gently until just combined; avoid overworking so meatballs stay tender.
3. Shape the mixture into about 18 evenly sized balls (roughly 2 inches / 5 cm in diameter). Arrange them in a single layer in the prepared baking dish, leaving a little space between each.
4. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if needed, brown the ham balls on all sides, about 2 minutes per side; you are not cooking through, just developing color. Transfer browned ham balls back to the baking dish.
5. Make the glaze: in a medium bowl whisk together the brown sugar, ketchup, apple cider vinegar, water, and optional cayenne or ground cloves until smooth.
6. Pour the glaze evenly over the ham balls, turning a few to coat. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
7. While ham balls bake, prepare the mashed potatoes: place the cut potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well.
8. Return drained potatoes to the pot off the heat. Add the butter and milk, then mash until smooth. Season with 1 tsp salt and 1/4 tsp pepper (adjust to taste). Keep warm until serving.
9. After the ham balls have baked covered for 30 minutes, remove the foil, baste with pan juices, and return to the oven uncovered. Bake another 10–15 minutes until internal temperature reaches 160°F (71°C) and glaze is bubbly and slightly caramelized. Baste once or twice during this period for a deeper coating.
10. While the ham balls finish, prepare the green beans: bring a pot of salted water to a boil and blanch the green beans for 3–4 minutes until bright green and crisp-tender. Drain and immediately toss with butter and minced garlic in the warm pot; season with salt and pepper to taste.
11. Remove ham balls from oven and let rest 5 minutes. Spoon extra glaze from the pan over meatballs before serving.
12. To serve, mound mashed potatoes on plates, arrange 3 ham balls per person (or adjust to appetite) and spoon extra glaze over them, and add a portion of buttered green beans. Enjoy warm.