San Francisco Treat: Deli Boards Sauerkraut Balls

• 1 onion, chopped
• 2 cups corned beef, cubed
• 2 cups sauerkraut, drained
• 1 cup cream cheese
• 1 tablespoon unsalted butter
• 6 slices rye bread (day-old is best)
• canola or vegetable oil for frying
• 3 eggs
• Salt and pepper

1. Saute the onion in the unsalted butter until golden brown, then allow to cool.
2. Add sauerkraut and corned beef to food processor.
3. Blend for 20 seconds, but don't overdo it.
4. You want the mixture to remain chunky.
5. Add mixture to onions and mix well.
6. Add cream cheese, remove pan from stovetop and allow to cool.
7. Using your hands, roll the cooled mixture into one-inch balls.
8. Beat the eggs in a bowl and season well with salt and pepper.
9. Toast bread until crispy, and process until ground to preference we prefer a fine bread crumb.
10. Season with salt and pepper.
11. Dip balls on egg mixture and roll in rye crumbs until completely coated.
12. Fry at 350F until golden brown, about 2 or 3 minutes.
13. Serve with Cleveland Stadium mustard for dipping.

onion, corned beef, sauerkraut, cream cheese, unsalted butter, rye bread, vegetable oil, eggs, salt

Taken from www.foodrepublic.com/recipes/san-francisco-treat-deli-boards-sauerkraut-balls/ (may not work)