Ham Balls With Mustard Dill Sauce
Yield 8-10 servings.
1 pound ground fully cooked ham
1 pound ground pork
1/2 cup crushed cornflakes
2 1/3 cups milk, divided
1/4 cup chopped onion
6 teaspoons prepared mustard, divided
2 tablespoons cooking oil
3 tablespoons butter or margarine
3 tablespoons all purpose flour
1 cup (8 oz.) sour cream
1 teaspoon salt
1/2 teaspoon dill weed
In a bowl, combine ham, pork, eggs, cornflake crumbs, 1/3 cup milk,
onion, 2 teaspoons mustard and pepper; shape into 1 inch 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.