1/2 c. milk
1 c. cracker crumbs (about 30 single crackers)
1 lb. ground ham
1/2 lb. ground pork
1 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
Dillweed
Cooked rice or noodles

Mix and shape meatballs day ahead if desired; refrigerate until ready to simmer.

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 meatball are cooked.

Remove to warm serving dish. Stir blended flour into pan liquid; cook and stir until thickened. Pour over meatballs; sprinkle with dillweed. Serve on warm rice. Makes 6-8 servings.