Classic Kraut Balls

Ingredients

3 cups sauerkraut drained, squeezed and finely chopped
1 medium onion, finely chopped
3 tbs. butter
1 cup cooked ham, finely chopped
1 cup cooked corned beef, finely chopped
½ medium clove garlic, crushed
6 tbs. flour
1 egg
1/8 tsp. seasoned salt
½ tsp. Worcestershire sauce
1 tbs. parsley, chopped
½ cup beef stock or bouillon
2 eggs
2 tbs. water
Fine cracker meal

Directions

Melt butter; add onion and garlic cook over low heat for 5 minutes. Stir in ham, corned beef and flour cook until brown.
Combine egg, sauerkraut, and seasoned salt, Worcestershire sauce, parsley and beef stock. Cook over low heat stirring occasionally, until thickened. Remove from heat and chill.
Shape into walnut-size balls. Beat remaining eggs with water; coat balls with mixture. Roll in cracker meal.
Deep fry (375) 2 to 3 minutes, or until brown.
Drain on absorbent paper. Serve warm.

Comments

Sauerkraut balls may be frozen on a cookie sheet, then placed in a bag. Simply thaw before deep-frying.

Servings

Servings: 25-30 Balls

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