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Sauerkraut balls

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Ingredients/Components

onion - 1 item
chopped ham and corned beef - 1 c
clove garlic, mashed - 1/2 item
egg - 1 item
dash Lawry salt, Accent and Worcestershire sauce - 1 item
parsley - 1 Tbsp
milk - 2 c
fine dry bread crumbs - 1 item
butter - 3 Tbsp
flour - 6 Tbsp
sauerkraut, drained - 2 c
beef stock - 1/2 c

How to make sauerkraut balls:

Saute 1 onion, finely chopped in 3 tablespoons butter. Add meat and garlic. Heat all well. Stir in 6 tablespoons flour and egg; continue to cook, stirring until mixture is well blended. Add sauerkraut, thoroughly drained and ground in food chopper. Add seasoning and beef stock and cook until the mixture forms a thick paste. Spread the paste on a platter to cool and chill well. Shape the mixture into 1-inch balls. Dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour. Roll them in fine dry bread crumbs. Fry the balls in deep hot fat, 375°, to a rich brown.

Recipe categories: Lunch/snacks, Appetizers, Pork.

Rating:

3.7

Average rating: 3.7, total votes: 3

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