Ham-Ball Stew

14 ingredients
10 steps

Ingredients

  • 1/2 c. milk
  • 1 c. cracker crumbs (about 30)
  • 1 lb. ground ham
  • 1/2 lb. ground pork
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dry mustard
  • 1 Tbsp. instant chopped chives
  • 2 eggs, slightly beaten
  • 1 c. dry white wine
  • 1 c. water
  • 1 tsp. instant chicken bouillon seasoning
  • 2 Tbsp. flour, blended with 1/3 c. water
  • dill weed

Directions

  1. 1
    In large bowl pour milk over cracker crumbs.
  2. 2
    Add meat, salt, pepper, mustard, chives and eggs; mix lightly.
  3. 3
    Shape in 24 balls. In Dutch oven or large, deep skillet, mix wine, water and bouillon; bring just to boil.
  4. 4
    Add meatballs.
  5. 5
    Cover and simmer (do not boil) about 50 minutes or until meatballs are cooked.
  6. 6
    Remove to warm serving dish.
  7. 7
    Stir blended flour into pan liquid, cook and stir until thickened.
  8. 8
    Pour over meatballs.
  9. 9
    Sprinkle with dill weed. Serve over warm rice or noodles.
  10. 10
    Serves 6 to 8.

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