Ingredients
1 fully cooked boneless ham steak (1-1/4 pounds)1 pound ground pork1 cup soft marble rye bread crumbs2 large eggs, lightly beaten2 teaspoons dried minced onion2 teaspoons ground mustard1/2 teaspoon pepper1 can (14-1/2 ounces) pitted tart cherries, undrained1/4 cup sugar1/4 cup yellow mustard1/2 teaspoon Worcestershire sauce1 tablespoon cornstarch1/4 cup bourbon
Preparation
Cut ham into 2-in. pieces; place in a food processor. Process until ground; transfer to a large bowl. Add ground pork, bread crumbs, eggs, onion, ground mustard and pepper; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
Place trivet insert in a 6-qt. electric pressure cooker. Place meatballs on trivet, overlapping as needed. Combine undrained cherries, sugar, mustard and Worcestershire sauce; pour over meatballs. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Remove meatballs; keep warm. Remove trivet.
In a small bowl, mix cornstarch and bourbon until smooth; add to cooking juices in cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Press cancel. Serve with meatballs.
