Cherry-Sauced Ham Balls


1 beaten egg
3 tablespoons milk
1/3 cup fine dry bread crumbs
Dash pepper
1 1/2 pounds ground fully cooked ham
2 tablespoons shortening
1/4 cup water
1 21-ounce can cherry pie filling
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Dash ground cloves


In a bowl combine the egg, milk, bread crumbs, and pepper. Add ham; mix well. Shape mixture into 18 meatballs. In a skillet brown meatballs in hot shortening, shaking pan often to keep balls round. Drain off fat. Add the 1/4 cup water. Simmer, covered, 15 to 20 minutes, turning meatballs occasionally. Meanwhile, heat pie filling with the 2 tablespoons water, lemon juice, cinnamon, and cloves. Spoon some sauce atop meatballs and pass the remainder.

Makes 6 servings

Denver Scramble

In skillet melt 2 tablespoons butter or margarine. Cook 1 cup finely chopped, fully cooked ham; one 2 ounce can mushroom stems and pieces, drained; 1/4 cup chopped onion; and 2 tablespoons chopped green pepper in the butter about 5 minutes or till vegetables are tender but not brown. Combine 8 beaten eggs and 1/3 cup milk; add to skillet. Cook 5 to 8 minutes or till eggs are set throughout but still moist, folding eggs over with a wide spatula so uncooked part runs to bottom.

Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

4 thoughts on “Cherry-Sauced Ham Balls

  1. iamsurly Post author

    Not quite sure why, but this series comes with a bonus recipe on the back of the card. Why you’d want to try and top ham balls made with cherry pie filling with a breakfast scramble. But who am I to question the wisdom of Better Homes and Gardens?

  2. kim

    I actually made this. Chopped ham is super hard to find (and im lazy) so I went with a more shredded ham from honey baked ham. It didnt go so well. Ended up doubling the breading (ie bread crumbs, egg and milk) and it still didnt want to hold together. The steaming part made it worse. But… it actually tasted pretty good, and the cherries worked


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