Dilly Ham Balls Recipe
Dilly Ham Balls Recipe photo by Taste of Home

Dilly Ham Balls Recipe

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I'm pretty sure these ham balls would taste good reheated. I can't guarantee that that's so, though—I've never had any of them left over to find out! —Dixie Terry, Goreville, Illinois
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground fully cooked 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 teaspoon Dijon mustard
  • 1/2 teaspoon pepper, divided
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 cup (8 ounces) sour cream
  • Hot cooked noodles

Nutritional Facts

1 serving (3 each) equals 365 calories, 26 g fat (11 g saturated fat), 109 mg cholesterol, 1,124 mg sodium, 11 g carbohydrate, trace fiber, 18 g protein.

Directions

  1. In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon dried), milk, egg, mustard and 1/4 teaspoon pepper. Shape into 1-in. balls.
  2. 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.
  3. Pour ham drippings into a saucepan; blend in flour. Gradually add water and stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles. Yield: 6 servings.
Originally published as Dilly Ham Balls in Country Woman March/April 1994, p29

Nutritional Facts

1 serving (3 each) equals 365 calories, 26 g fat (11 g saturated fat), 109 mg cholesterol, 1,124 mg sodium, 11 g carbohydrate, trace fiber, 18 g protein.

Reviews for Dilly Ham Balls

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 26, 2010

"Be careful to be sure that the balls are cooking through at the same time they are being browned (covered) so they don't fall apart. I added salt and pepper to taste to the sauce to give it a little more zip along with 1 tsp of vinegar just before serving. The tartness of the vinegar compliments the dill. The taste is very similar to austrian semmel knoedel with dill sauce."

MY REVIEW
Reviewed Feb. 26, 2008

"My these meatballs are tasty! I was looking for a way to use leftover ham when I tried this recipe and now my family wants me to make it every time we have a big ham."

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