Sauerkraut Balls

• 1 onion, finely chopped
• 3 Tbsp. butter or margarine
• 1 c. each: ham and corned beef, ground fine
• 1 clove garlic, mashed
• 6 Tbsp. flour
• 1 egg, beaten
• 1 lb. sauerkraut, drained and chopped
• 1 tsp. each: Lawry's salt, Accent and Worcestershire
• 1 Tbsp. parsley
• 1/2 c. beef stock

1. Saute onion in butter; add ham, corned beef and garlic.
2. Heat well.
3. Mix in flour; add beaten egg, stirring quickly, so that the egg does not set.
4. Add sauerkraut, spices, parsley and beef stock. Cook and stir until mixture forms a paste.
5. Spread onto a platter in a thin layer and chill well (4 hours).
6. Shape into 1-inch balls.
7. Roll in flour; dip in beaten eggs and roll in white bread crumbs.
8. (Use 5 to 6 slices bread, crumbled in the blender.)
9. Deep fry at 375u0b0 until golden brown.
10. May be frozen and reheated at 350u0b0.

onion, butter, beef, clove garlic, flour, egg, sauerkraut, salt, parsley, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075140 (may not work)