These flavorful ham balls are made from three ground meats, stuffed with Gouda cheese, and baked in a tangy tomato sauce.

Stuffed Iowa Ham Balls

Preheat oven to 400 degrees. Lightly coat a 3-quart baking dish with cooking spray; set aside. Add ham to a food processor; cover and process for 30 seconds or until finely minced. Set aside.

Combine egg, graham cracker crumbs, buttermilk, and parsley in a large bowl. Add ham, pork, and beef; mix well. Divide meat mixture into 12 portions. Press a cheese curd into each portion and, using wet hands, shape into a ball with cheese curd in the center. Place ham balls in prepared baking dish.

Prepare Tomato and Cider Vinegar Sauce: Combine tomato soup, brown sugar, apple cider vinegar, mustard, and pepper in a large saucepan. Cook and stir over medium heat until bubbly.

Spoon 2 cups sauce over ham balls; set remaining sauce aside.

Bake ham balls, uncovered for 30 minutes or until an instant-read thermometer inserted into center reads 165 degrees, basting ham balls occasionally with sauce. Reheat reserved Tomato Cider Vinegar Sauce and serve with ham balls.