Iowa: Hamballs

History: The origins of Hamballs in Iowa dates back to the states rich history of Europeans immigration specifically from German, Dutch and also Iowa’s agricultural identity. Iowa has a long history of pork and harm production due to its large hog farming industry, and while European immigrants settle in Iowa and other Midwestern states, they brought their own traditions of meatballs and sausage.

Symbolism: It symbolizes community tradition and the states agricultural heritage.

Ingredients

For the Ham Balls:

• 1 pound ground ham (or finely ground leftover cooked ham)
• 1 pound ground pork
• 1 cup graham cracker crumbs (or crushed saltine crackers)
• 1 cup milk
• 1 large egg (beaten)

For the Glaze:

• 1 cup brown sugar
• ½ cup apple cider vinegar
• 1 tsp dry mustard (or 1 tbsp prepared mustard)
• ½ cup water
• 1 tbsp ketchup (optional, for added flavor)

1. Prepare the Hamballs

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, chopped onion, salt, pepper, garlic powder, and thyme (if using). Mix until well combined.
3. Shape the mixture into meatballs, about 1 ½ inches in diameter. Place them in a greased 9×13-inch baking dish or on a baking sheet.

2. Make the Glaze

1. In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, mustard, and Worcestershire sauce. Stir well.
2. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.

3. Bake the Hamballs

1. Pour the glaze evenly over the hamballs in the baking dish.
2. Bake for 40-45 minutes, basting occasionally with the glaze, until the hamballs are cooked through and the glaze is sticky and caramelized.

4. Serve

• Once the hamballs are done, let them cool for a few minutes, then serve them hot. These are perfect as an appetizer, or paired with mashed potatoes and green beans for a full meal