Week of Sunday May 10th through Saturday the 16th 2026 (recipe for ham balls and sauce)

 SUNDAY:  Church was very good today but I had a hard time staying awake during the sermon.  I picked up KFC for lunch and ate it at home.  I had a nice nap and then went outside to pick up branches, since we had some high winds yesterday.  I called Glenda to see how she is doing and it sounds like her recovery has been very smooth and she says she is doing great!  Both Megan and Christa called to wish me a HAPPY MOTHERS DAY.  Megan is planning on coming for a visit next month.  I am so happy!!!!!!

I prepared creamed chipped beef on toast for my supper.  It was very good.  I did not have fresh mushrooms so I used a can of mushrooms and it is just as good this way.  

HAM BALLS - A PENNSYLVANIA DUTCH DELICACY

Ham Balls

1 1/2 pounds ground pork

1 1/2 pounds ground ham

1 cup very fine bread crumbs (homemade is best)

1/4 teaspoon Diamond kosher salt

1/2 teaspoon pepper

1 teaspoon mustard powder

2 tablespoons pineapple juice

1 cup whole milk

2 large eggs, beaten

Glaze

1 cup pineapple juice

1/2 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoon catsup (homemade is best)

2 teaspoons mustard powder

Preheat oven to 350 degrees Fahrenheit and spray a 9 x 13 casserole dish with cooking spray and set aside.

Combine all of the glaze ingredients in a liquid measuring cup and whisk to combine. Let the mixture while you are making the ham balls so that the flavors will meld well.

In a large bowl combine all of the ham ball ingredients.

Shape into 24 meatballs and place them into the casserole dish.

Bake the meatballs for 50 – 60 minutes or until cooked all the way through when tested with a meat thermometer. Baste every 10 minutes with glaze.

Serve hot and enjoy!

Note - Combine all of the glaze ingredients in a liquid measuring cup and whisk to combine. Let the mixture sit while you are making the ham balls so that the flavors will combine.

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