| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Appetizers, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground, fully cooked ham |
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Finely chopped green onions |
| 3 | tb | Finely chopped fresh dill, or 3 tsp. dried dill, divided |
| 1/4 | c | Milk |
| 1 | Egg, lightly beaten | |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Pepper, divided |
| 2 | tb | Butter or margarine |
| 2 | tb | Vegetable oil |
| 2 | tb | All-purpose flour |
| 1 | c | Water |
| 1 | c | Sour cream (8-oz.) |
| Hot cooked noodles |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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