Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 3 ounces | Cream cheese |
| 1 teaspoon | Onion; minced |
| 16 ounces | Sauerkraut |
| 12 ounces | Corned beef brisket; canned |
| ¼ cup | Bread crumbs |
| \N \N | Flour |
| \N \N | Bread crumbs |
| \N \N | Egg |
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