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Ingredients Jump to Instructions ↓

  1. 1 lb Ground, fully cooked ham

  2. 1/2 c Dry bread crumbs

  3. 1/4 c Finely chopped green onions

  4. 3 tb Finely chopped fresh dill, - or 

  5. 3 tsp. dried dill, - divided

  6. 1/4 c Milk

  7. 1 Egg, lightly beaten

  8. 1 ts Dijon mustard

  9. 1/2 ts Pepper, divided

  10. 2 tb Butter or margarine

  11. 2 tb Vegetable oil

  12. 2 tb All-purpose flour

  13. 1 c Water

  14. 1 c Sour cream (8-oz.) Hot cooked noodles

Instructions Jump to Ingredients ↑

  1. In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp. spoon dried), milk, egg, mustard and 1/4 tsp. pepper; mix well. Shape into 1-inch balls. In a large skillet, heat 1 tb. butter and 1 tb. 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. Cook over low heat, stirring constantly until mixture thickens. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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