1 lb Ground, fully cooked ham
1/2 c  Dry bread crumbs
1/4 c  Finely chopped green onions
3 tb Finely chopped fresh dill,
- or 3 tsp. dried dill,
- divided
1/4 c  Milk
1    Egg, lightly beaten
1 ts Dijon mustard
1/2 ts Pepper, divided
2 tb Butter or margarine
2 tb Vegetable oil
2 tb All-purpose flour
1 c  Water
1 c  Sour cream (8-oz.)
Hot cooked noodles

In a bowl, combine ham, cread crumbs, onions, 1 tb fresh dill (or 1 tsp.
spoon dried), milk, egg, mustard and 1/4 tsp. 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.