Ham Balls with Mustard Dill Sauce Recipe

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Ham Balls with Mustard Dill Sauce Recipe

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My husband and I both come from large families, so I'm always cooking up something in the kitchen. These hearty ham balls with a tangy sauce are a hit served over noodles.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 pound ground fully cooked ham
  • 1 pound ground pork
  • 2 eggs
  • 1/2 cup crushed cornflakes
  • 2-1/3 cups milk, divided
  • 1/4 cup chopped onion
  • 6 teaspoon prepared mustard, divided
  • Dash pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed

Directions

In a bowl, combine ham, pork, eggs, cornflake crumbs, 1/3 cup milk, onion, 2 teaspoons mustard and pepper; shape into 1-in. balls. In a large skillet over medium heat, brown ham balls in oil. Cook for 15-20 minutes or until juices run clear. Meanwhile, in a saucepan, melt butter; stir in flour. Add remaining milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in sour cream, salt, dill and remaining mustard; heat through but do not boil. Place ham balls on a serving platter and top with sauce. Yield: 8-10 servings.
Originally published as Ham Balls with Mustard Dill Sauce in Country Pork 1996, p47

Nutritional Facts

3 each: 725 calories, 69g fat (37g saturated fat), 237mg cholesterol, 1398mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 20g protein.

  • 1 pound ground fully cooked ham
  • 1 pound ground pork
  • 2 eggs
  • 1/2 cup crushed cornflakes
  • 2-1/3 cups milk, divided
  • 1/4 cup chopped onion
  • 6 teaspoon prepared mustard, divided
  • Dash pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  1. In a bowl, combine ham, pork, eggs, cornflake crumbs, 1/3 cup milk, onion, 2 teaspoons mustard and pepper; shape into 1-in. balls. In a large skillet over medium heat, brown ham balls in oil. Cook for 15-20 minutes or until juices run clear. Meanwhile, in a saucepan, melt butter; stir in flour. Add remaining milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in sour cream, salt, dill and remaining mustard; heat through but do not boil. Place ham balls on a serving platter and top with sauce. Yield: 8-10 servings.
Originally published as Ham Balls with Mustard Dill Sauce in Country Pork 1996, p47

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