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| 2 Tasse | Ground ham; (about 1/2 lb) |
| 1/2 x ca. 450 g | chuck ground |
| 1 Tasse | Whole wheat bread crumbs |
| 1 | egg beaten |
| 1/4 Tasse | onion minced |
| 2 Esslöffel | Salted sunflower seeds -Or |
| 1/2 Teelöffel | salt |
| 2 Dose | (23 oz each) yams; drained and cut into cubes |
| 1/2 Tasse | corn syrup Dark |
| 1/2 Tasse | Apple juice or pineapple juice |
| 1/4 Teelöffel | nutmeg |
| 1 Esslöffel | Cornstarch; (up to 2) |
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(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
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