Hawiian Ham Balls

Colleen Sowa


This was an old family recipe from my great grandmother Ellen Kay Sullivan, it was changed a little over the years by my grandmother Mabel Kennedy Sullivan and my mother Patricia Salzer Sullivan and myself (Colleen Sullivan Sowa).

This is a fun recipe that is packed with flavors and textures! You can make it spicier or less spicy according to your liking. The first time we make any recipe, we follow directions, but after that... we change what we want!

My grandchildren love making this recipe... and eating it...!

We hope you enjoy this recipe... and remember to Play With Your Food!


★★★★★ 1 vote

130 - 150 meatballs (depending on size)
40 Min
40 Min
Stove Top



  • 1 can(s)
    spam, mashed
  • 2 lb
    ham, ground
  • 1 lb
    ground beef
  • 1 lb
    pork sausage
  • 1
    sleeve saltine crackers (crushed to crumbs)
  • 1 tsp
    poultry seasoning
  • 1 tsp
    dry mustard
  • 1 tsp
    ground ginger
  • 1 tsp
    ground black pepper
  • 1/4 tsp
    cayenne pepper
  • 3 large

  • 2 Tbsp
    oil (butter or margarine work too)
  • 1 - 2 c
    carrots, sliced
  • 3 - 4 stick
    celery, sliced
  • 1 large
    onion, julienned
  • 2 large
    bell peppers
  • 2 can(s)
    (20 ounces each) pineapple chucnks, including juice
  • 1 jar(s)
    (14 - 18 ounces) apricot jam
  • 1 tsp
    ground ginger
  • 1/3 c
  • 3 Tbsp
    corn starch
  • 1 c
    cold water (to mix corn starch into)

  • 1 tsp
    dry mustard (added to sauce)
  • 1 tsp
    red pepper flakes (added to sauce)

How to Make Hawiian Ham Balls


  1. Mix together all of the meatball ingredients. (I use my hands, use a spoon if you want...)
  2. Form mixture into about 1 or 2 inch diameter meatballs.

    *** The kids love shaping the meatballs and placing them on the baking sheets.

    *** you will get around 130 - 150 meatballs depending on size and consistency of size.
  3. Cook Rice according to package and the amount you want. Leave covered until needed.

    While rice is cooking, start cooking meatballs.
    Bake at 350 degrees on baking sheets for 20 minutes.

    OR go to step #4
  4. Fry meatballs on medium-high heat with about 3 TBS of cooking oil. Rolling them to cook all over. Don't over crowd them in pan. Remove them to a platter or a baking sheet as they are cooked.

    When all are done, Start the Stir Fry sauce.
  5. *** You can cook this as a meatloaf by baking at 350 degrees for 1 hour maybe a bit longer depending on your oven.
  6. Start with the carrots in oil, stirring about 2 minutes before adding the celery, stirring about 2 minutes before adding the onion 2 minutes, then the bell peppers. Stirring until almost cooked.
  7. Add remaining sauce ingredients, EXCEPT the cornstarch mixture.

    Bring to the boil, then add cornstarch mixture, stirring constantly until sauce is cooked and thickened.

    *** if you like a thinner sauce, just add a little water.
    *** you don't have to add the corn starch, but you still need the water. Adding the cornstarch thickens the sauce and helps it to cling to the meatballs.
  8. Add pineapple, including the juice!
  9. Add meatballs into the pan with sauce ingredients. Coat with the sauce.
  10. Serve over rice.

    *** If making for an appetizer, skip the rice and put all on a skewer or toothpick.

    *** You can skip the veggie part of the sauce if you want to make only the meatballs and pineapple.

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