Sauerkraut Ham Balls

• 1 lb. ground fully cooked ham
• 1 (16 oz.) can sauerkraut, drained and chopped
• 1/4 c. finely chopped onion
• 3/4 c. plus 2 Tbsp. dry bread crumbs, divided
• 1 (3 oz.) pkg. cream cheese, softened
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. prepared mustard
• 1/4 tsp. garlic powder
• 1/8 tsp. pepper
• 1/4 to 1/2 c. all-purpose flour
• 2 eggs
• 1/4 c. milk
• oil (for deep fat frying)

1. In a large bowl, combine ham, sauerkraut, onion and 2 tablespoons of the bread crumbs.
2. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture.
3. Chill for at least 1 hour or overnight. Shape into 3/4-inch balls; coat with flour.
4. In a small bowl, beat eggs and milk.
5. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs.
6. Heat oil to 375u0b0 in a deep fat fryer or electric skillet; fry ham balls until golden brown.
7. Drain. Yield:
8. 60 appetizers.

ground fully, sauerkraut, onion, bread crumbs, cream cheese, parsley, mustard, garlic powder, pepper, allpurpose, eggs, milk, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742624 (may not work)