Ham-Ball Stew - cooking recipe

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

Preparation

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