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1 pound Ham, Ground
½ cup Bread Crumbs, Dry
4 tablespoon Green Onions, Finely Chopped
3 tablespoon Dill, Finely Chopped
4 tablespoon Milk
1 Egg, Lightly Beaten
1 teaspoon Dijon Mustard
½ teaspoon Pepper
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 tablespoon Flour
1 cup Water
1 cup Sour Cream
In a bowl, combine ham, bread crumbs, onions, 1/3 fresh dill, milk, egg, mustard and 1/2 the pepper; mix well. Shape into 1inch balls.
In a large skillet, heat 1/2 the 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.
½ cup Bread Crumbs, Dry
4 tablespoon Green Onions, Finely Chopped
3 tablespoon Dill, Finely Chopped
4 tablespoon Milk
1 Egg, Lightly Beaten
1 teaspoon Dijon Mustard
½ teaspoon Pepper
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 tablespoon Flour
1 cup Water
1 cup Sour Cream
In a bowl, combine ham, bread crumbs, onions, 1/3 fresh dill, milk, egg, mustard and 1/2 the pepper; mix well. Shape into 1inch balls.
In a large skillet, heat 1/2 the 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.
