1 pound Ground Ham

11/2 pound Ground Pork

2 cup Bread Crumbs

2 whole Eggs, Well Beaten

1/2 cup Milk

1 cup Packed Light Brown Sugar

1 teaspoon Dry Mustard

1/2 cup Cider Vinegar

1/2 cup Water

 

Combine the first 5 ingredients well and shape into 12 meduim size meatballs ( a little larger than a walnut).  Place these in a baking dish. Combine the brown sugar, dry mustard, vinegar and water to form a “syrup”. Pour over the meatballs and bake for one hour, basting the meatballs every 15 minutes with the syrup.

 

Note:

This recipe won 1st place in the Los Angeles Times Newspaper food contest......more than a few times :-)