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Dilly Ham Balls |
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Serves: 6
Print this Recipe
Dixie Terry, Marion, Illinois
1 pound fully cooked ground ham
1/2 cup dry bread crumbs
1/4 cup finely chopped green onions
3 tablespoons finely chopped fresh dill or 3 teaspoons dried dill, divided
1/4 cup milk
1 egg, lightly beaten
1/2 teaspoon Dijon style mustard
1 teaspoon pepper, divided
1 to 2 tablespoons butter or margarine
1 to 2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup water
1 cup (8 ounces) sour cream
Hot cooked noodles
In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon dried), milk, egg, mustard and 1/4 teaspoon pepper; mix well. Shape into 1-in. balls. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish; cover and keep warm. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles.
© Copyright Reiman Publications, 1993-1997
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