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Ham-burger Balls with Yams

2 cups ground ham -- (about 1/2 lb)
1/2 pound ground chuck
1 cup whole wheat bread crumbs
1 egg -- beaten
1/4 cup minced onion
2 tablespoons salted sunflower seeds OR 1/2 teaspoon salt
2 cans yams -- (23 oz each) drained and cut into cubes
1/2 cup dark corn syrup
1/2 cup apple juice or pineapple juice
1/4 teaspoon nutmeg
1 tablespoon cornstarch -- (1 to 2)


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 slow cooker. 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)

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