Sauerkraut ham balls

12 servings

Ingredients

Quantity Ingredient
1 pounds Ground fully cooked ham
1 can Sauerkraut, drained and chopped (16 oz.)
¼ cup Finely chopped onion
¾ cup Plus 2 tb. dry bread crumbs, divided
1 pack Cream cheese (3-oz.), softened
2 tablespoons Chopped fresh parsley
1 tablespoon Prepared mustard
¼ teaspoon Garlic powder
⅛ teaspoon Pepper
½ cup All-purpose flour
2 Eggs
¼ cup Milk
Oil for deep-frying

Directions

In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight. Shape intp ¾-in. balls; coat with flour.

In a small bowl, beat eggs and milk. Dip ham balls into the mixture.

Then roll in the remaining bread crumbs.

Heat oil to 375 in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain.

Yield: 60 appetizers. Recipe can be made into larger balls and served as a main dish.

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