Reuben Sandwich Meatballs

• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 cup cooked ham, finely chopped
• 1 1/2 cups corned beef, finely chopped
• 1/2 garlic clove, crushed
• 2 tablespoons German mustard
• 1 tablespoon Worcestershire sauce
• 6 tablespoons all-purpose flour
• 2 cups sauerkraut, drained and minced
• 1 tablespoon fresh parsley, chopped
• 1/2 cup beef broth
• 1 egg
• 2 cups milk
• 2 1/2 cups all-purpose flour
• 4 cups fine dry breadcrumbs
• 1 quart oil
• 4 cups thousand island dressing

1. In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
2. Stir in sauerkraut, parsley, and broth, mustard and Worcestershire sauce; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons into tightly-packed balls, dip them into the egg mixture and roll them in the bread crumbs.
4. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm with Thousand Island salad dressing for dipping.

unsalted butter, onion, corned beef, garlic, mustard, worcestershire sauce, allpurpose, sauerkraut, fresh parsley, beef broth, egg, milk, flour, breadcrumbs, oil

Taken from www.food.com/recipe/reuben-sandwich-meatballs-397985 (may not work)