Sauerkraut-Sausage Meatballs

• 1 pound bulk pork sausage
• 2 cans (16 ounces each) sauerkraut, well drained
• 1 package (8 ounces) cream cheese, softened and cubed
• 1/4 cup minced fresh parsley
• 2 teaspoons prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2-1/4 cups dry bread crumbs, divided
• 1 cup all-purpose flour
• 1 tablespoon ground mustard
• 3 large eggs
• 1/3 cup 2% milk
• Oil for deep-fat frying
• Additional prepared mustard

1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours.
3. Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs.
4. In an electric skillet or deep fryer, heat oil to 375u0b0. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.

pork sausage, sauerkraut, cream cheese, fresh parsley, mustard, garlic, pepper, bread crumbs, flour, ground mustard, eggs, milk, mustard

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