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HAM-BURGER BALLS WITH YAMS

2 cups ground ham (about 1/2 lb)
1/2 lb. ground chuck
1 cup whole wheat bread crumbs
1 egg, beaten
1/4 cup minced onion
2 tablespoons salted sunflower
seeds or 1/2 teaspoon salt

2 cans (23 oz. each) yams, drained and cut into cubes.
1/2 cup dark corn syrup
1/2 cup apple juice, or pineapple juice
1/4 teaspoon nutmeg
1 to 2 tablespoons cornstarch

Throughly 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 degrees 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 for 4 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 serving. 4 to 6
servings (about 3 quarts).

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