A great way to use up any leftover ham, just grind ham in the food processor.
- Ready In:
- 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
- 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.
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I'm sorry, but I didn't care for this recipe at all! I followed the directions to the letter and there was just no flavor whatsoever to the gravy. I tried to liven it up a little by adding chive and onion flavored cream cheese. Granted, that did help a little, but not enough for me to want to make this again.Reply
I had seen this recipe in a magazine (contest winner!) and wanted to use up my leftover Easter ham. I didn't measure my ham, but after I processed it (in food processor) it seemed a lot so I doubled the rest of meatball ingredients. Everyone enjoyed, including two kids who balk at regular meatballs! I am serving leftovers with a can of cream of mushroom soup to stretch it out. I got at least 4 dozen meatballs out of the ingredients. RoxygirlReply