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| Home -> [Appetizers, Entrees, Ham, Pork] -> [Dilly ham balls Recipe] |
Dilly ham balls
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Entrees, Ham, Pork |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground, fully cooked ham | | 1/2
| cup | Dry bread crumbs | | 1/4
| cup | Finely chopped green onions | | 3
| tbsp | Finely chopped fresh dill | | | - or 3 tsp. dried dill | | | - divided | | 1/4
| cup | Milk | | 1
| | Egg, lightly beaten | | 1
| tsp | Dijon mustard | | 1/2
| tsp | Pepper, divided | | 2
| tbsp | Butter or margarine | | 2
| tbsp | Vegetable oil | | 2
| tbsp | All-purpose flour | | 1
| cup | Water | | 1
| cup | Sour cream (8-oz.) | | | Hot cooked noodles |
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Procedures:
| 1 | In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp. spoon dried), milk, egg, mustard and ?tsp. pepper; mix well. | | 2 | Shape into 1-inch balls. | | 3 | In a large skillet, heat 1 tb. butter and 1 tb. oil. | | 4 | Brown ham balls, adding remaining butter and oil as needed. | | 5 | Remove ham balls to a serving dish; cover and keep warm. | | 6 | Pour ham drippings into a saucepan; blend in flour. | | 7 | Gradually add water and stir until smooth. | | 8 | Cook over low heat, stirring constantly until mixture thickens. | | 9 | Add sour cream and remaining dill and pepper; heat through, but do not boil. | | 10 | Pour over the ham balls. | | 11 | Serve over noodles |
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