Pioneer Woman Ham Balls Recipe

Alright, so Pioneer Woman Ham Balls — not the prettiest name, but hear me out. These are sweet, salty, baked little meat bombs that somehow taste like both Sunday dinner and grandma’s secret potluck hit. The glaze is tangy and sticky and kinda weird in a good way. Also? No frying. Bless.

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Ingredients Needed

• 1¼ pounds ground smoked ham: salty, smoky base. grind it fine.
• 1 pound ground pork: adds fat and softness.
• 1 pound lean ground beef: keeps it from being too rich.
• 1 cup milk: moistens everything. no one likes dry balls.
• 2 eggs: binder. classic.
• 1½ cups graham cracker crumbs: yeah, graham. weird but trust.
• 1 (10.75 oz) can tomato soup: this goes in the sauce. don’t swap it.
• ¼ cup cider vinegar: cuts the sweetness. key move.
• 1 cup packed brown sugar: sticky, caramel vibes.
• 1 teaspoon mustard powder: adds zing without screaming mustard.

How To Make Pioneer Woman Ham Balls

Preheat the Oven:

Get it going at 350°F. You want it hot before you put anything in. Don’t forget to clear out the random baking trays in there.

Mix the Meat:

Big bowl. Combine ham, pork, and beef. Use your hands. Gloves if you’re squeamish, but honestly just wash up after.

Add Wet Stuff:

Milk, eggs, cracker crumbs — dump ’em in. Mix gently. Just until it’s all moistened. Don’t knead it like bread. You’ll regret it.

Shape the Balls:

Scoop up handfuls and roll into 2-inch meatballs. Doesn’t have to be perfect. Toss ’em in a 9×13 baking dish. Leave some space.

Make the Sauce:

In another bowl — mix tomato soup, vinegar, brown sugar, mustard powder. It’ll look gross at first. Then smooth out. Pour over the meatballs. All of it.

Bake:

Pop the dish in the oven for 1 hour. Check internal temp — needs to hit 160°F. Sauce will bubble. Balls will firm up. Kitchen will smell like comfort food and 1994 church picnics.

Recipe Tips

• Use fresh ground meat — don’t let it sit in your fridge for 5 days first. It’ll taste funky.
• Don’t overmix. Mix just enough to bring it together. Too much = rubber.
• Use graham crumbs. Not bread crumbs. The slight sweetness is part of the whole ham-ball identity.
• Let them rest a few minutes after baking. Sauce thickens. Balls stay juicy. Worth it.

How to Store & Reheat

• Room Temperature: Nope. Straight to fridge.
• Fridge: Up to 4 days in a sealed container.
• Freezer: Yes. Wrap well. Freeze up to 3 months.
• Reheat: Oven at 350°F for 10–15 mins, or microwave in 30 sec bursts.

Nutrition Facts (Approx. per 1 meatball)

• Calories: 375
• Sodium: 991mg
• Protein: 29g
• Fat: 18g
• Carbs: 24g
• Fibre: 1g
• Sugar: 15g

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