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Preheat oven to 350°F. For sauce, place bell pepper quarters, cut-sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on High for 4 to 5 minutes or until tender. Let stand about 10 minutes or until edges of skins are loosened. Gently peel off skins and discard.
Place sweet pepper quarters in a food processor; cover and process until smooth. Drain pineapple, reserving 1/3 cup of the juice; set pineapple chunks aside. Add reserved 1/3 cup pineapple juice, cornstarch, brown sugar, soy sauce, ginger, vinegar and garlic to the bell pepper in the food processor. Cover and process until combined; set aside.
For ham balls, in a medium bowl, combine breadcrumbs, egg and dry mustard. Add ground pork and ground ham; mix well. Form mixture into 12 balls and place in a 2-quart rectangular baking dish. Pour sauce over ham balls. Bake, uncovered, for about 30 minutes or until ham balls are done (160°F) and sauce is bubbly on the edges.
Meanwhile, heat an extra-large skillet over medium-high heat. Add reserved pineapple chunks; cook 4 to 5 minutes or until lightly browned, turning occasionally. Add spinach in batches, cooking until spinach is wilted. Drain any excess liquid.
Serve ham balls and sauce over spinach mixture. If desired, sprinkle with toasted almonds.