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Playing Use Leftover Ham to Make These Tasty Club Meatballs

If you end up with leftover ham from your holiday feast, Baton Rouge-based chef Susanne Duplantis—creator of the food waste blog Makeover My Leftover—is here to help. These meatballs are her favorite way to use it up and are a real crowd-pleaser! 

"While standing in line to pick up the holiday ham one year, I had the most delightful conversations regarding leftover ham. The most mentioned use for it was in a club sandwich. Let's face it. There's nothing wrong with a leftover ham sandwich—make mine hot on buttered toast, please! The second most mentioned use was the old-fashioned ham meatballs with brown sugar glaze recipe. That's a good standby, too. I always add brandy and orange preserves to my glaze. The talk of club sandwiches and ham meatballs set my mind in motion. What if I could combine the recipes? I did, and these turkey, ham, and bacon meatballs were the result. I like a side of honey mustard with a club sandwich, so I finish these club meatballs with a honey-mustard glaze." —Suzanne 


  • ½ pound ground turkey (leftover cooked turkey can be used; simply mince in a food processor)
  • 6 slices bacon, cooked and crumbled
  • 1 slice bread, toasted
  • 1 tablespoon mayonnaise
  • ½ pound leftover ham
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • ¼ cup honey
  • 1 tablespoon Creole mustard
  • 1 teaspoon prepared horseradish (optional)


Serves: Makes 18 meatballs


Preheat oven to 400°F. 

Place ground turkey and crumbled bacon in a bowl. 

Spread toast with mayonnaise and slice. Place slices in a food processor along with ham. Process until minced.  

Add mixture to turkey and bacon, along with dry mustard and garlic powder. Using moistened hands, blend well. Take 1 heaping tablespoon of the mixture and roll into a ball. Repeat with remaining mixture. 

Place balls into each well of a nonstick mini muffin tin. (You will have enough for 18 balls.) Bake for 15 minutes. Let cool for 5 minutes. 

In a small mixing bowl, blend honey, Creole mustard, and horseradish (if using). Liberally brush mixture onto the meatballs. Broil for 5 minutes.

Excerpted from Lagniappe Leftovers by Susanne Duplantis. Copyright © 2022 by Susanne Duplantis. Used with permission by Pelican Publishing. All rights reserved.