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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great way to use up any leftover ham, just grind ham in the food processor. Ingredients:
1/2 cup dry breadcrumbs |
1/4 cup finely chopped green onion |
1/2 teaspoon garlic powder (optional) |
3 teaspoons dried dill weed, divided (or 3 tablespoons fresh dill, finely chopped) |
1/4 cup milk or 1/4 cup half-and-half |
1 egg, lightly beaten |
1 teaspoon dijon mustard |
fresh ground black pepper (to taste) |
1 lb fully-cooked ground ham |
1 -2 tablespoon butter |
1 -2 tablespoon oil |
2 tablespoons flour |
1 cup water |
1 cup sour cream |
Directions:
1. In a bowl, combine the breadcrumbs, onions, garlic powder, 1 tbsp fresh dill (or 1 tsp dried dill) milk, egg, mustard and black pepper to taste.
2. Add chopped ham; mix well.
3. Shape into 1-inch balls.
4. In a large skillet, heat 1 tbsp oil with 1 tbsp butter.
5. Brown the ham balls, adding remaining butter and oil as needed.
6. Remove to a serving dish; cover and keep warm.
7. Drain the drippings into a saucepan; blend in the flour until smooth.
8. Gradually add water.
9. Cook over low heat; stirring constantly, until mixture thickens.
10. Add sour cream and remaining dill and pepper; heat through (do not boil).
11. Pour over the ham balls.
12. Serve over noodles.
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