Ham Balls with Hawaiian Punch Sauce

A classic Midwestern party appetizer that refuses to quit, and for good reason. Ground ham and ground pork come together with rolled oats, egg, and milk into tender, meatloaf-style meatballs, then get bathed in a glossy sweet-tart sauce built around a can of Hawaiian Punch.

The sauce is the showstopper. Brown sugar, dry mustard, flour, vinegar, dark corn syrup, and that unmistakable tropical-red punch cook down into something between a ham glaze and a sweet-and-sour. The vinegar is a must, keeping the punch from tasting candy-sweet.

Oats stand in for breadcrumbs, which is an old-school move that absorbs moisture from the ham and pork without turning the balls rubbery. The milk soaks in first and keeps everything tender through a 20-minute bake.

Bake the balls first so they brown properly, then transfer to a crockpot or chafing dish with the finished sauce. Holding them warm in sauce for an hour or two only deepens the glaze.

Kitchen Tips

• Wet your hands with cold water before rolling the balls. Keeps the mixture from sticking and gives smoother shapes.
• Let the sauce come to a full boil while stirring so the flour fully cooks and turns glossy instead of pasty.
• Serve from a slow cooker on low for buffet-style parties. They’ll hold for hours without drying out.

Variations

• Shape into a loaf and pour sauce over in the last 15 minutes of baking for an easy family dinner.
• Substitute pineapple juice for Hawaiian Punch for a more grown-up flavor.
• Add a minced jalapeño to the meat mix or a dash of sriracha to the sauce for heat.