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.