Sauerkraut Balls

• 1 onion, chopped
• 3 Tbsp. margarine
• 1 c. corned beef
• 6 Tbsp. flour
• 1 egg, beaten
• 1 (No. 2 1/2) can sauerkraut, with moisture squeezed out and chopped
• 1 Tbsp. chopped parsley
• 1 beef bouillon cube, dissolved in 1/2 c. hot water
• 1 Tbsp. Worcestershire sauce
• seasoned salt to taste

1. Saute onion in margarine. Add corned beef and heat. Stir in flour and egg. Blend. Add chopped kraut and seasonings.
2. Cook over low heat until thick. Cover and chill overnight.
3. The next day, form mixture into small balls.
4. Dip first into flour, then into beaten egg, and then into fine cracker crumbs. Fry in hot deep fat until golden brown.
5. If desired, cook in advance and reheat at serving time, 10 to 12 minutes in a 400u0b0 oven.

onion, margarine, corned beef, flour, egg, sauerkraut, parsley, bouillon cube, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306444 (may not work)