Serves: 48
Total Calories: 55
1. In a medium bowl mix bread crumbs, egg, heavy cream and pepper. Add ham mix well. Form into 1-inch balls (about 48).
2. In a large skillet over medium-high heat brown meatballs in several batches in oil. Remove as browned.
3. In a small bowl mix cornstarch and splenda. Stir in pineapple juice, vinegar, soy sauce, butter and bouillon. Stir into pan drippings. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and bubbly. Return meatballs to skillet cover and simmer over low heat for 5 to 7 minutes or until heated through. Pour into a chafing dish or fondue pot and serve warm.
This Hawaiian Ham Balls recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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