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.