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Sauerkraut Balls

Canadian.Recipes's picture
  Onion 1 , finely chopped
  Butter/Margarine 3 Tablespoon
  Finely chopped cooked ham 1 Cup (16 tbs)
  Finely chopped corned beef 1 Cup (16 tbs)
  Garlic 1⁄2 Clove (2.5 gm), minced
  Drained sauerkraut 2 Cup (32 tbs), ground in food chopper
  Snipped parsley 1 Tablespoon
  Beef broth 1⁄2 Cup (8 tbs)
  Egg 1 , fork beaten
  Milk 2 Cup (32 tbs)
  Fine dry bread crumbs 1 Cup (16 tbs)
  Fat 2 Cup (32 tbs) (For Deep Frying Heated To 375°F)

Fry onion in hot butter in a saucepan, stirring occasionally.
Add the ham, corned beef, and garlic; heat thoroughly.
Stir in 6 tablespoons flour and continue cooking and stirring until well blended.
Add the sauerkraut, parsley, and beef broth.
Cook and stir until mixture forms a thick paste.
Spread out in a shallow pan to cool.
Cover and chill.
Shape the mixture into 1-inch balls.
Dip them into a batter made by beating 2 1/2 cups all-purpose flour with the egg and milk in a bowl until smooth.
Roll the balls in bread crumbs, then fry in hot fat until well browned.

Recipe Summary

Side Dish

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Sauerkraut Balls Recipe