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Many people balk at the notion of cooking for large crowds of people. With pictures of huge stockpots boiling above and getting chained into a hot stove and oven for countless hours on end, it is no wonder that so many people stay away from the idea of cooking food for large crowds with more tenacity than they avoid being last at the dinner line.
In regards to cooking for a large audience, the planning phase is easily the most important. You definitely need to plan your foods when feeding a massive set of people. This goes far beyond the notion of spaghetti or fried chicken since the foods you are planning. You have to learn how many servings you will need. While you don’t know how starving people will likely be or who’ll eat just how much in regards to cooking for a big audience it’s a good idea to always plan for a few additional mouths in case some want a bit more than you may believe (you may want to double servings for teen and college aged guys that’ll be dining).
You need to understand at least a general number of servings to prepare and adjust your recipe in order to accommodate those requirements. Some people find it a lot easier if they can double or triple recipes as opposed to scaling them to specific serving sizes. If it works great for you then by all means integrate this clinic when cooking for crowds. One thing you have to be aware of is you will have to include in order to produce the meal you’re planning.
Possessing the proper ingredients and the proper amounts of ingredients is more important in bulk recipes than it’s often necessary in more compact recipes because there is not as much leeway in regards to producing the proper consistency.
This would mean that rather than cooking a really big pan of lasagna for a double sized sized audience, they’d instead cook three ordinary sized pans of lasagna. This achieves two things indeed and can be something that you might wish to remember regardless of the additional time spent in the kitchen.
First of all, even if something goes, wrong just one third of the meal will be in shambles as opposed to the whole dinner. Second, you have a better chance of locating consistency issues before the baking starts if you are using measurements and cooking containers that you’re familiar with and comfortable using. It’s almost always best to detect mistakes and omissions sooner instead of later when it comes to cooking as hardly any ingredients can be properly added after the actuality.
While cooking for crowds may send some into dizzying spells together with heart disease it helps in the event you take some deep breaths, then sit down, plan your menu, plan your meals, create a list of your ingredients, and cook in a way that’s comfortable for you. If you’d rather get it all over with in one fell swoop, then by all means do just that. If you are more comfortable making multiple dishes of household favorites then that is probably going to be the most appropriate course of action to be able to satisfy your large crowd cooking needs.
Most of all you need to remember when cooking for audiences is that you may have just earned yourself a pleasant night off after. Cooking for crowds is time consuming and should be approached if well rested (if that’s even possible) for best outcomes. There is something which is truly very satisfying about knowing you have fed a crowd and fed them well.
In case you have only a couple of campers and are searching for some simple camp cooking, try out the simple and quick technique of tin may cooking. All you will need is a clean tin can – a 1 gallon size can works nicely. Your source of warmth can be a little campfire, or if wood burning is prohibited, a little buddy burner will work nicely, which may be found at sporting good stores or online. Put your meal from the tin could and simply heat the contents of your can over a fire. You will have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique that also produces delectable food is pit cooking. It is also a great camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are concealed in the ground. As the rocks cool , their emitted heat cooks the meals. To pit cook, first dig a hole that’s roughly three times larger than your cookware. Line the pit with rocks and create a fire in the middle. When the fire has burnt rapidly for about one hourpush the hot coals and stones into the middle. Twist your wrapped food or covered skillets in addition to the stones and coals and put more on top. Following a number of hours, you will have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to mom's ham balls recipe. To make mom's ham balls you only need 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Mom's Ham Balls:
- Prepare Meat Mixture
- You need 2 lb Ground Ham
- Take 2 lb Ground Pork
- Provide 1 lb Ground Beef
- Use 3 cup Graham Cracker Crumbs
- Prepare 2 cup Milk
- Use 4 Eggs
- Get Sauce Mixture
- Get 1 1/2 cup Brown Sugar
- You need 2 can Tomato Soup
- Provide 3/4 cup Vinegar
- Get 2 tsp Dry Mustard
- You need NOTE: We double the sauce mixture so there is enough
Instructions to make Mom's Ham Balls:
- Preheat oven to 350° Can also make in larger turkey roaster @ 350°
- Combine meats, crumbs, milk and eggs in bowl and combine well.
- Shape into approx. 80 (1 1/2 in) balls. Place in a single layer(i did double layer. It was fine) in large baking pan.
- In a bowl mix together soup, sugar, mustard and vinegar and pour over balls.
- Bake @ 350° for about 1 hr.
- These are great to throw in the freezer and thaw out for lunches or a quick dinner. Also great for parties.
- You can also make loaves with this receipe
For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. UPDATE: I was interviewed by the NYTimes about these fantastic treats!. Hubby's mom introduced me to Ham Balls when we were dating, and I have been hooked ever since. I begged her to share the recipe with me (and she did, yay!), and now I am so excited to share it with you!. I made these before Christmas and we have been enjoying them ever since… they lend themselves to a elegant and.
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