Dilly Ham Balls
Submitted by nuttyacre
Ground ham shaped into bite-sized balls with fresh dill and Dijon mustard, browned in butter, then smothered in a creamy dill sour cream sauce. Serve over noodles for a cozy dinner for six.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minGround ham gets new life rolled into savory little meatballs loaded with fresh dill, Dijon mustard, and green onions.
Browned in butter until golden on the outside, they get topped with a from-scratch sour cream and dill sauce made right in the same pan.
Ladle the whole thing over a bed of hot noodles and you’ve got a comforting, retro dinner that deserves a comeback.
Pro Tips
- Use ground fully-cooked ham for the best texture; if you can’t find it pre-ground, pulse cooked ham in a food processor until finely chopped
- Keep the balls small, about 1 inch, so they brown evenly and cook through quickly
- Don’t let the sour cream sauce boil after adding the sour cream or it will curdle and separate
- Egg noodles are the classic pairing here, but this sauce is also great over rice or mashed potatoes
Ingredients
Directions
In a bowl, combine ham, cread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon spoon dried), milk, egg, mustard and ¼ teaspoon 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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