Instructions: Combine ground beef and veal, deviled ham, evaporated milk, eggs, onion, bread crumbs and seasonings in large bowl; mix lightly with a fork. shape into about 72 small balls. Brown a few at a time, in vegetable shorting in large frying pan.

Drain any fat from pan; return meat balls. Add water; cover and simmer about 20 minutes or until heated through. If made ahead, chill after browning, then reheat with water in frying pan just before serving. Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill, if you like.

Makes 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.