Sour kraut balls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cooked ham |
| ½ | pounds | Cooked pork |
| ½ | can | (no. 1) corned beef |
| 1 | pounds | Sour kraut; drained |
| 2 | tablespoons | Onion |
| 2 | tablespoons | Butter |
| 1 | cup | Milk |
| 1 | tablespoon | Fresh parsley; chopped finely |
| ½ | teaspoon | Salt |
| 1 | cup | Flour |
| 2 | Eggs; well beaten | |
| Bread crumbs | ||
Directions
Grind meat well & mix with sour kraut. Saute onions in butter. Add parsley & salt. Add flour & milk. (It will be lumpy.) Cook a few minutes & cool slightly. Add meat & sour kraut mixture. Let cool. Roll into walnut-sized balls. Roll in beaten eggs then in fine bread crumbs. Deep fry. Yields 50-60 balls.
MRS. JIM HASTINGS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .