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Dilly Ham Balls




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Dilly Ham Balls

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 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.

 

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