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Dilly Ham Balls


  • 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 large 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 sour cream
  • Hot cooked noodles


  • 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.

Nutrition Facts

3 each: 365 calories, 26g fat (11g saturated fat), 109mg cholesterol, 1124mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 18g protein.


Average Rating: 4.2
  • dublinlab
    Jun 1, 2018

    This was very tasty. A great way to use leftover smoked ham. I will make this again. Janet. VFE

  • LoriAnnSeethaler
    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.

  • FriedaG
    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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