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
- 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
- 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.
- 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. 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
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