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Ham Balls are a true Midwestern treasure — sweet, savory, incredibly tender, and completely unlike any other meatball you’ve ever had. The combination of ground ham, pork, and beef creates a flavor that’s rich but mild, while the graham cracker crumbs give that signature light sweetness Iowa ham balls are famous for. And the glaze? Thick, glossy, tangy-sweet, and absolutely irresistible.
If you love comforting, nostalgic meatball recipes, you’ll also enjoy my Traditional Meatloaf and Chicken Tetrazzini, and for something in the same cozy family but slightly different, check out my Italian Baked Meatballs and BBQ Meatballs — all longtime reader favorites.
These ham balls are perfect for Easter dinner, potlucks, celebrations, or anytime you’re craving something old-fashioned and comforting.
There’s just something special about a recipe that tastes like it came straight from a Midwestern church cookbook — and these ham balls deliver that cozy magic every single time. 💗
What Are Iowa Ham Balls?
Iowa Ham Balls are a classic Midwestern specialty — mild, tender meatballs made from a blend of ground ham, pork, and beef, mixed with graham cracker crumbs and baked in a thick, glossy brown sugar glaze with a little zip. These cozy, sweet-savory gems are a regional favorite across Iowa, especially for holidays, family gatherings, and church potlucks.
Every family has their own mix of meats, but my version uses ground ham, ground pork, and ground beef for a layered, well-rounded flavor that still tastes true to tradition. And while the graham crackers may seem unusual to non-Midwesterners, they’re the signature ingredient — they add a gentle sweetness and keep the meatballs incredibly tender.
Ham balls are similar to ham loaf, another Midwest classic, but ham loaf typically uses regular breadcrumbs instead of the graham cracker crumbs that make Iowa Ham Balls uniquely delicious.
✨ Before You Begin
✨ Don’t overmix the meat: Combine well, but stop once it’s evenly blended to keep the meatballs tender.
✨ Use ground ham — not ground pork: They behave completely differently in both texture and flavor.
✨ Graham cracker crumbs really work: They add sweetness and lightness that make these uniquely Iowa.
✨ Give the glaze time to thicken: It reduces in the oven into that signature glossy, sticky finish.
✨ Use a heaping large cookie scoop: It measures close to the ⅓ cup size these meatballs need.
Ham Balls Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
For the Ham Balls
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Ground smoked ham – Fully cooked and finely ground; this is what gives the recipe its signature salty-sweet flavor.
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Ground pork – Adds moisture and richness.
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Lean ground beef – Rounds out the blend for structure and a heartier bite.
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Eggs + milk – Bind the mixture and keep everything tender.
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Graham cracker crumbs – The secret ingredient that gives Midwest ham balls their gentle sweetness and softer texture.
For the Glaze
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Tomato soup – The classic base for the traditional Iowa glaze.
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Apple cider vinegar – Adds tang to balance the sweetness.
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Brown sugar – Thickens the glaze and caramelizes beautifully in the oven.
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Mustard powder + Dijon – Adds depth and warmth without overpowering the dish.
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Minced onion – For savory balance.
How to Make Ground Ham for Ham Balls
If you can’t find ground ham at your grocery store (it’s common only in a few Midwest states), it’s incredibly easy to make at home. Just cut fully cooked cured ham into chunks and pulse it in a food processor until it reaches a finely ground texture — similar to the look of ground beef.
Be careful not to over-process; you want tiny crumbles, not a paste. If the ham starts to smear or clump, stop, scrape down the bowl, and pulse again in short bursts. Once it’s finely chopped, it’s ready to use in your ham balls just like store-bought ground ham.
Is Ground Pork the Same as Ground Ham?
No — ground pork and ground ham are completely different ingredients. Ground pork is raw, mild, and made from uncooked pork cuts, while ground ham is fully cooked, cured, and far saltier. They behave differently in both texture and flavor, so they are not interchangeable in ham balls. Using ground pork in place of ground ham will completely change the sweetness, seasoning, and moisture level of the recipe.
⭐ Pro Tips
⭐ Mix gently but thoroughly.
Overmixing compresses the meat and leads to dense meatballs, but undermixing causes the balls to fall apart. Stop when everything is evenly blended and cohesive.
⭐ Use a food processor for ground ham if needed.
If you can’t find packaged ground ham (common outside the Midwest), pulse chopped cured ham in a food processor until finely ground but not pasty.
⭐ Let the glaze reduce.
Don’t rush the bake time — the sauce needs the full hour to thicken into that signature sticky, spoon-worthy consistency.
⭐ For appetizer-sized meatballs, double the sauce.
Smaller meatballs cook faster and expose more surface area, so extra glaze keeps everything saucy and luscious.
⭐ For extra sweetness, add pineapple juice.
A few tablespoons in the sauce or meat mixture takes these into classic church-supper territory.
🔬 Baking + Cooking Science
The reason graham cracker crumbs work so beautifully here is their soft texture and higher sugar content. They hydrate quickly, keeping the meatballs tender while also helping them brown more deeply. The glaze thickens thanks to sugar caramelization and moisture evaporation — which is why that long oven simmer creates the glossy finish these meatballs are famous for.
How to Make Ham Balls
Here’s a quick look at how to assemble these cozy ham balls (full instructions in the recipe card below).
Mix the ground ham, pork, and beef with the eggs, milk, and graham cracker crumbs until everything is evenly combined but not overworked. Shape into large 2-inch meatballs and place in a greased baking dish. Whisk together your glaze ingredients, pour over the meatballs, and bake until they’re tender, cooked through, and surrounded by that thick, glossy sweet-tangy sauce.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cooked ham balls keep for 3–4 days in the refrigerator. Store them in an airtight container.
Reheating
- Reheat gently on the stovetop with a splash of water or pineapple juice.
- Or microwave in short intervals, covered with a damp paper towel to keep them tender.
Freezing
- For best results, freeze them uncooked.
- Flash freeze shaped meatballs for 30 minutes.
- Transfer to a freezer bag and freeze up to 4 months.
- Thaw, then bake with fresh sauce.
- To freeze cooked meatballs:
- Let cool completely and freeze up to 4 months.
- Note: reheated cooked meatballs will be slightly less saucy.
Make-Ahead
- Prepare the sauce up to 2 days in advance and refrigerate.
- Roll the meatballs the day before baking and keep covered in the fridge.
- Bake just before serving.
Food Safety
- If you’d like more info on food safety, check out this link
What to Serve With Ham Balls
Traditionally Served Over
These meatballs are traditionally served on a bed:
Fresh + Crisp Sides
The ham balls are rich and coated in that sweet-tangy glaze, so pairing them with something light and fresh — especially a bright, crisp salad — really balances out the meal.
Cozy Sides
You’ll likely make mashed potatoes or buttered noodles, but another carby side is always welcome
- Funeral Potatoes
- Baked Mac and Cheese or Stovetop Mac and Cheese
- Practically No Knead Bread
- Cheddar Biscuits
Sweet Finishes
- Apple Pie with Crumb Topping or Apple Crisp
- Oreo Cheesecake
- Peanut Butter Blossoms, Toll House Cookies, or Scotcharoos
- Razzleberry Pie or Blackberry Pie
✦ Frequently Asked Questions
✦ Why are graham cracker crumbs used?
They add sweetness, absorb moisture beautifully, and help create the classic Iowa flavor profile.
✦ Can I make them smaller for appetizers?
Absolutely! Roll into 1½-inch meatballs and double the sauce for proper coverage.
✦ Can I cook these in a slow cooker?
Yes — bake them first to set the shape, then transfer to a slow cooker on warm for serving.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Recipes You’ll Love
- Ham Glaze: Perfect for holiday hams or Sunday suppers — a sweet, tangy glaze that brings that classic Midwestern flavor to your table.
- Ham Salad: Cool, creamy, and full of savory-sweet ham flavor, this classic ham salad is delicious spread on crackers or tucked into rolls for an easy lunch.
- Oven Roasted Mini Potatoes: Crispy edges, creamy centers, and simple ingredients make these potatoes the ideal side for rich, saucy ham dishes.
- Funeral Potatoes: Creamy, cheesy, and baked until golden — this beloved casserole is a staple at potlucks and family gatherings all over the Midwest.
- Cheddar Biscuits: Warm, tender, and loaded with cheesy flavor, these biscuits are perfect for soaking up every drop of that sweet, tangy ham ball glaze.
- House Salad with Buttermilk Dressing: Cool, crisp greens with a creamy homemade dressing — the perfect refreshing balance to rich, sweet-and-savory ham balls.
- Sour Cream Apple Pie: A cozy twist on a classic, with a creamy filling and tender apples — the kind of dessert that rounds out any comfort-food dinner.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Ham Balls
Ingredients
Ham Balls:
- 1 ¼ pounds ground smoked ham
- 1 pound ground pork
- 1 pound lean ground beef
- 1 cup milk
- 2 eggs
- 1 ½ cups graham cracker crumbs
Sauce:
- 1 (10.75-ounce) can tomato soup
- ¼ cup apple cider vinegar
- 1/4 cup onion minced
- 1 cup packed brown sugar
- 1 teaspoon mustard powder
- 1 teaspoon Dijon Mustard
Instructions
- Preheat the oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
- Mix together ham (1 ¼ pounds), ground pork (1 pound), and ground beef (1 pound) in a large bowl. Stir in milk (1 cup), eggs (2), and graham cracker crumbs (1 ½ cups) until well combined.
- Using your hands, form the meat mixture into large balls with 1/3 cup filling, about 2 inches in diameter, and place them in the prepared baking dish.
- In a medium mixing bowl, stir together tomato soup (1 (10.75-ounce) can), vinegar (¼ cup), minced onion (1/4 cup), brown sugar (1 cup), mustard powder (1 teaspoon), and Dijon mustard (1 teaspoon). Mix well and pour over the meatballs.
- Bake in the preheated oven, for about 1 hour, or until an instant-read thermometer reaches 160°F.
Fans Also Made:
Notes
- Mixing: Obviously the meatball mixture, as with any meatball mixture, must be completely and thoroughly combined. That said, if you overmix the mixture, you run the risk of tough meatballs.
- Using a Large Cookie Scoop: generally measures approximately 1/4 cup. This recipe calls for the meatballs to be measured at about 1/3 cup before baking. You can just use a heaping scoop to measure.
It’s so juicy! It’s our new favorite.
That’s amazing, Jessica. Thank you for sharing your positive review 🙂