Dilly Ham Balls Recipes

Steps:

• In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon dried), milk, egg, mustard and 1/4 teaspoon pepper. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon butter and 1 tablespoon 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. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add sour cream and remaining dill and pepper; heat through, but do not boil. Pour over the ham balls. Serve over noodles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ham, pork OR sausage, and the ground beef. Stir in the milk, eggs and graham cracker crumbs and mix well. Form into large balls about 2 inches in diameter and place them in a 9x13 inch baking dish.
• In a separate medium bowl, combine the soup, vinegar, brown sugar and mustard powder. Mix well and pour over the meatballs.
• Bake at 350 degrees for 1 hour or until internal meat temperature reaches 160 degrees F (73 degrees C).

Steps:

• 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.

Steps:

• In a bowl, combine ham, pork, eggs, cornflake crumbs, 1/3 cup milk, onion, 2 teaspoons mustard and pepper; shape into 1-in. balls. , In a large skillet over medium heat, brown ham balls in oil. Cook for 15-20 minutes or until juices run clear. , Meanwhile, in a saucepan, melt butter; stir in flour. Add remaining milk, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Stir in sour cream, salt, dill and remaining mustard; heat through but do not boil. , Place ham balls on a serving platter and top with sauce.

Steps:

• In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill (or 1 teaspoon dried), milk, egg, mustard and 1/4 teaspoon pepper mix well. Shape into 1-in. balls. In a large skillet, heat 1 tablespoon butter and 1 tablespoon 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.© Copyright Reiman Publications, 1993-1997

Steps:

• Mix Cheddar cheese, cream cheese, dill pickles, green onions, mayonnaise, and Dijon mustard together in a large bowl. Season with salt and pepper. Refrigerate until firm, about 1 hour.
• Mix pecans and parsley together in a shallow bowl. Shape cream cheese mixture into a ball and roll in pecans and parsley. Arrange parsley sprigs around the cheese ball.