Sauerkraut Balls

• 1/4 lb. lean beef
• 1/4 lb. lean ham
• 1/4 lb. corned beef
• 1 Tbsp. ground onion
• 1 Tbsp. parsley flakes
• 2 Tbsp. butter
• 1 c. flour
• 1 c. milk
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 lb. sauerkraut
• flour
• 1 egg, beaten with 1 tsp. milk
• fine bread crumbs

1. Remove all fat from beef and ham; grind all meats together three times.
2. Put butter in heavy skillet.
3. Panfry meats, onion and parsley until light brown.
4. Blend in flour.
5. Stir in milk, then seasonings.
6. Cook, stirring until mixture is light and fluffy.
7. Add sauerkraut and allow to cool.
8. Roll in small balls (1 teaspoon). Roll in flour, then put into beaten egg and finally roll in fine bread crumbs.
9. Fry in deep hot fat at 375u0b0 until golden brown. Serve hot.

lean beef, lean ham, corned beef, ground onion, parsley flakes, butter, flour, milk, dry mustard, salt, worcestershire sauce, sauerkraut, flour, egg, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683343 (may not work)