Dilly Ham Balls
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ham
ground, fully cooked |
|
| ½ | cup |
bread crumbs
dry |
|
| ¼ | cup |
scallions, spring or green onions
finely chopped |
|
| 3 | tablespoons |
dill weed
fresh, finely chopped, or 3 teaspoon dried dill, divided |
|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | teaspoon |
dijon mustard
|
|
| ½ | teaspoon |
black pepper
divided |
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
water
|
|
| 1 | cup |
sour cream
8 ounces |
|
| 1 | x |
noodles
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ham
ground, fully cooked |
|
| 118 | ml |
bread crumbs
dry |
|
| 59 | ml |
scallions, spring or green onions
finely chopped |
|
| 45 | ml |
dill weed
fresh, finely chopped, or 3 teaspoon dried dill, divided |
|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
dijon mustard
|
|
| 2.5 | ml |
black pepper
divided |
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
water
|
|
| 237 | ml |
sour cream
8 ounces |
|
| 1 | x |
noodles
cooked |
*
|
Directions
In a bowl, combine ham, cread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon spoon dried), milk, egg, mustard and ¼ teaspoon pepper; mix well.
Shape into 1-inch balls.
In a large skillet, heat 1 tb. butter and 1 tb. 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.
