| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ground ham; (about 1/2 lb) |
| 1/2 |
lb |
Ground chuck |
| 1 |
c |
Whole wheat bread crumbs |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Minced onion |
| 2 |
tb |
Salted sunflower seeds -OR- |
| 1/2 |
ts |
Salt |
| 2 |
cn |
(23 oz each) yams; drained and cut into cubes |
| 1/2 |
c |
Dark corn syrup |
| 1/2 |
c |
Apple juice or pineapple juice |
| 1/4 |
ts |
Nutmeg |
| 1 |
tb |
Cornstarch; (up to 2) |
INSTRUCTIONS
(Rival Crock-Pot Cooking)
Thoroughly mix ground meats, bread crumbs, egg, onion and sunflower seeds.
Shape into 12 to 16 meatballs. Place on rack in broiler pan. Bake meatballs
in preheated 425-degree oven for 15 minutes.
Place yams in Crock-Pot. Combine corn syrup, juice and nutmeg and pour half
over the yams. Place browned meatballs over yams and top with remaining
sauce. Cover and cook on Low setting for 5 to 6 hours.
Transfer meatballs to serving dish; place yams in serving bowl and keep
warm. Stir cornstarch into sauce. Cover and cook on High setting until
thickened; pour over yams before servings.
4 to 6 servings (about 3 quarts)
Vergie Ewing, Editor, Homemakers Monthly
http://www.angelfire.com/tx/homemake
Posted to recipelu-digest Volume 01 Number 402 by vergie1@juno.com (Vergie
A Ewing) on Dec 26, 1997
A Message from our Provider:
“Forbidden fruits create many jams”