Title: Sauerkraut Ham Balls
Categories: Appetizer Main
Yield: 12 Servings
| 1 | lb | Ground fully cooked ham |
| 1 | cn | Sauerkraut, drained and chopped (16 oz.) |
| 1/4 | c | Finely chopped onion |
| 3/4 | c | Plus 2 tb. dry bread crumbs, divided |
| 1 | pk | Cream cheese (3-oz.), softened |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Prepared mustard |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 1/2 | c | All-purpose flour |
| 2 | | Eggs |
| 1/4 | c | Milk |
| | | Oil for deep-frying |
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 3/4-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.