|Sauerkraut||1 Cup (16 tbs), drained and cut up|
|Sliced corned beef||3 Ounce, finely cut up to make about 1 cup (1 Package)|
|Dry bread crumbs||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Onion||1 Small, finely chopped (About 1/4 Cup)|
|Water||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Eggs||2 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Prepared mustard||1⁄3 Cup (5.33 tbs)|
Mix sauerkraut, corned beef, 1 cup bread crumbs, 1 egg, the onion, water, parsley, horseradish, garlic and salt; refrigerate at least 1 hour.
Heat oven to 400°.
Shape sauerkraut mixture into 1-inch balls.
Dip balls in 2 beaten eggs, then roll in 1/2 cup bread crumbs.
Bake on ungreased baking sheet until light brown, about 20 minutes.
Serve hot with mustard.