Ingredients
| 1 Pound |
ground cooked ham |
| 1/2 Cup |
dry breadcrumbs |
| 1/4 Cup |
finely chopped green onions |
| 3 Tablespoon |
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 |
black pepper, divided |
| 2 Tablespoon |
butter, divided |
| 2 Tablespoon |
vegetable oil, divided |
| 2 Tablespoon |
flour |
| 1 Cup |
water |
| 1 |
8-ounce package sour cream |
| |
Hot cooked egg noodles |
Instructions
In a bowl, combine ham, breadcrumbs, green onions, 1 tablespoon fresh dill (or 1 teaspoon dried), milk, egg, mustard and 1/4 teaspoon black pepper. Mix well. Shape into 1-inch 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 and cook for a minute or two. Gradually add water and stir until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and black pepper. Heat through but do not boil. Pour over the ham balls. Serve over warm noodles.
