Reuben balls
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese |
| 1 | teaspoon | Onion; minced |
| 16 | ounces | Sauerkraut |
| 12 | ounces | Corned beef brisket; canned |
| ¼ | cup | Bread crumbs |
| Flour | ||
| Bread crumbs | ||
| Egg | ||
Directions
Mix cream creese, onion, sauerkraut, corned beef and crumbs. Shape into 24 balls. Dip balls in flour, egg and crumbs to coat. Pan fry to brown, cool.
Serve warm.
Recipe by: Laura Gaggini Posted to Bakery-Shoppe Digest V1 #178 by "LauraG" <gaggini@...> on Aug 2, 1997