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Sauerkraut Balls




Source of Recipe


Internet


List of Ingredients




100 Appetizers

1/2 lb Ham
1/2 lb Pork
1/2 lb Corned beef
4 tb Chopped onion
2 tb Fresh chopped parsley
1/4 c Shortening
2 c Flour
2 c Milk
1 ts Dry mustard
1 ts Salt
2 lb Sauerkraut, drained
Flour
2 Eggs, slightly beaten
Fine dry bread crumbs


Recipe



Add meats, onion, and parsley to food processor. Process until well
mixed. In a large skillet, melt half of the shortening and saute mixture,
stirring constantly until browned. Blend in flour; slowly stir in the milk
and seasonings. Cook until mixture is light and fluffy (mixture will be stiff
at first; it becomes fluffy as it cooks). Allow to cool. Add sauerkraut and stir;
put mixture in food processor again and blend. Return mixture to skillet and cook,
stirring occasionally until quite thick. Cool. Roll into walnut-size balls. Dip in
flour, then in beaten eggs, and coat in bread crumbs. (May be frozen at this
point.) In a large skillet, melt the other half of the shortening and fry until
golden. Serve with a honey mustard.