Reuben balls

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

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