Sauerkraut Meatballs

• 1/2 pound bulk spicy pork sausage
• 1/4 cup finely chopped onion
• 1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
• 2 tablespoons plus 3/4 cup dry bread crumbs, divided
• 3 ounces cream cheese, softened
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup whole milk
• Oil for deep-fat frying
• 1/2 cup mayonnaise
• 2 tablespoons spicy brown mustard

1. In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight.
2. Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375u0b0. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

pork sausage, onion, sauerkraut, bread crumbs, cream cheese, parsley, ground mustard, garlic salt, pepper, allpurpose, eggs, milk, mayonnaise, brown mustard

Taken from www.tasteofhome.com/recipes/sauerkraut-meatballs/ (may not work)