Mom'S Sauerkraut Balls
- 1 medium onion, minced
- 2 tablespoons butter
- 1 cup very finely chopped deli ham
- 1 cup very finely chopped deli corned beef
- 1/4 teaspoon garlic salt
- 1 tablespoon prepared mustard
- 3 teaspoons minced dried parsley
- 1/8 teaspoon black pepper
- 2 cups sauerkraut, well drained and finely chopped
- 2/3 cup flour, divided
- 1/2 cup beef stock
- 2 eggs, well beaten
- 1/2 cup fine dry breadcrumb
- vegetable oil (for frying)
- In a large skillet, saute onion in butter until tender.
- Add ham and corned beef; cook, stirring often, for five minutes.
- Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
- Mix well.
- Cook for 10 minutes, stirring often.
- Spread sauerkraut mixture on a platter and allow to cool.
- When mixture is cool enough to touch, shape into 1- inch size balls.
- Refrigerate sauerkraut balls for 1 hour.
- Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
- Fry in hot oil in a deep fryer until golden brown.
onion, butter, deli ham, deli, garlic salt, mustard, parsley, black pepper, sauerkraut, flour, beef stock, eggs, breadcrumb, vegetable oil
Taken from www.food.com/recipe/moms-sauerkraut-balls-67752 (may not work)