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Sauerkraut Balls
by Alberta Urbanic, Nov 19, 2006
This is an amazing appetizer.

Preparation Time: 20 minutes 1 hour standing time
Cook Time: 1 hour
Total Time: 2 hours 20 minutes Yield: 1
Servings: 50

1/4 pound ham
1/4 pound lean pork
1/4 pound corned beef
2 T chopped onion
1 T chopped parsley
2 T Crisco
1 C Flour
1 C Milk
1 tsp dry mustard
1/2 tsp salt
1 pound sauerkraut, cooked and drained
1 egg beatem

Put all meat and onion in food processor.
Add parsley.
Panfry in shortening until brown.
Blend in flour and slowly stir in milk.
Add mustard and salt.
Cook, stirring until mixture is light and fluffy.
Allow to cool.
Add sauerkraut.
Put entire food mixture in processor.
Blend throughly and return to skillet to cook,stirring constantly until mixture is thick.
Cool
Roll in small balls about walnut size.
Roll in flour, then egg, then breadcrumbs.
Roll in flour, egg, and breadcrumbs again so they will not split open when fried.
Expose them to the air for about an hour before frying.
Fry in hot fat until browned.

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