Pressure-Cooker Cherry Bourbon Ham Balls

Total Time

Prep: 45 min. Cook: 15 min. + releasing

Makes

5 dozen

Ingredients

• 1 fully cooked boneless ham steak (1-1/4 pounds)
• 1 pound ground pork
• 1 cup soft marble rye bread crumbs
• 2 large eggs, lightly beaten
• 2 teaspoons dried minced onion
• 2 teaspoons ground mustard
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) pitted tart cherries, undrained
• 1/4 cup sugar
• 1/4 cup yellow mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch
• 1/4 cup bourbon

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Directions

1. Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
2. Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet.
3. In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutrition Facts

1 meatball with about 1 teaspoon sauce: 39 calories, 2g fat (1g saturated fat), 16mg cholesterol, 120mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.

source https://www.tasteofhome.com/recipes/pressure-cooker-cherry-bourbon-ham-balls/

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