Ingredients
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1/2 cup dry breadcrumbs
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1/2 teaspoon garlic powder
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3 teaspoons dried dill weed, divided (or 3 tablespoons fresh dill, finely chopped)
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1/4 cup milk or 1/4 cup half-and-half
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1 teaspoon Dijon mustard
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fresh ground black pepper (to taste)
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1 -2 tablespoon butter
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1 -2 tablespoon oil
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2 tablespoons flour
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1 cup water
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1 cup sour cream
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1 egg, lightly beaten
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1/4 cup finely chopped green onion
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1 lb fully-cooked ground ham
Instructions
- 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.
- Add chopped ham; mix well.
- Shape into 1-inch balls.
- In a large skillet, heat 1 tbsp oil with 1 tbsp butter.
- Brown the ham balls, adding remaining butter and oil as needed.
- Remove to a serving dish; cover and keep warm.
- Drain the drippings into a saucepan; blend in the flour until smooth.
- Gradually add water.
- Cook over low heat; stirring constantly, until mixture thickens.
- Add sour cream and remaining dill and pepper; heat through (do not boil).
- Pour over the ham balls.
- Serve over noodles.