Sauerkraut Balls

Serves: 
Makes about 54 balls
What You Need: 
  • 3 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 1 cup finely chopped cooked ham
  • 1 cup finely chopped cooked corned beef
  • 1/2 medium clove garlic, crushed
  • 6 tablespoons flour
  • 1 egg, beaten
  • 2 cups well-drained sauerkraut, finely chopped
  • 1/8 teaspoon each: seasoned salt, monosodium glutamate
  • 1/8 teaspoon Worcestershire
  • 1 tablespoon chopped parsley
  • 1/2 cup beef stock or bouillon
  • 2 cups milk
  • 2-1/2 cups sifted flour
  • 2 cups fine dry bread crumbs

 

A concoction of corned beef, ham and kraut made into bite-size balls and deep fried to a crisp, golden brown.

Melt butter; add onion and cook over low heat 5 minutes. Stir in ham, corned beef and garlic. Cook 10 minutes, stirring occasionally. Blend in 6 tablespoons flour and the egg. Stir in kraut, seasonings and stock. Cook over low heat, stirring occasionally, until thickened. Chill.

Shape into walnut-size balls. Thoroughly combine milk and 2-1/2 cups flour; coat balls with this mixture. Roll in bread crumbs. Fry in deep hot fat (375 ) 2 to 3 minutes, or until lightly browned. Drain on absorbent paper. Serve warm on cocktail picks.

Makes about 54 balls

Note: To Freeze -- Shape kraut mixture into balls; place in freezer container, dividing layers with foil or freezer wrap. Freeze, making sure the container is well sealed. Remove from freezer and partially thaw at room temperature 1 hour before serving time. Increase frying time by about 1 minute.

© 2012, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.