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Sauerkraut balls

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Ingredients/Components

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

How to make sauerkraut balls:

Saut onion in butter. Add ham, corned beef and garlic; heat. Stir in 6 tablespoons flour and egg. Cook, stirring, until well blended. Drain sauerkraut and put through food chopper. Add to meat mixture with salt, Worcestershire sauce, parsley and stock. Cook until mixture forms a thick paste. Spread on a platter; chill. Shape into 1-inch balls. Dip balls in batter made of milk and remaining flour. Roll in crumbs. Fry in deep 375° fat until brown. Yield: 8 to 10 servings.

Increase according to the number needed.

Recipe categories: Lunch/snacks, Appetizers, Pork.

Rating:

4.3

Average rating: 4.3, total votes: 4

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