| 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 | T | Salted sunflower seeds -OR- |
| 1/2 | t | Salt |
| 2 | 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 | t | Nutmeg |
| 1 | T | 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
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