Sauerkraut Ham Balls

• 1 pound ground fully cooked ham
• 1 jar (16 ounces) sauerkraut, drained and chopped
• 1/4 cup finely chopped onion
• 2 tablespoons plus 3/4 cup dry bread crumbs, divided
• 3 ounces cream cheese, softened
• 2 tablespoons minced fresh parsley
• 1 tablespoon prepared mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/4 to 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup whole milk
• Oil for deep-fat frying

1. In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight.
2. Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs.
3. In a deep-fat fryer or electric skillet, heat oil to 375u0b0. Fry ham balls until golden brown; drain on paper towels.

ham, sauerkraut, onion, bread crumbs, cream cheese, parsley, mustard, garlic, pepper, flour, eggs, milk

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