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Sauerkraut Meatballs

southern.chef's picture
Ingredients
  Pork sausage 1⁄4 Pound
  Cooked ham 1⁄4 Pound, ground
  Cooked corned beef 1⁄4 Pound, ground
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Parsley flakes 1⁄8 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Sauerkraut 32 Ounce, chopped, well drained
  Eggs 2 , beaten
  Water 2⁄3 Cup (10.67 tbs)
  Breadcrumbs 3 Cup (48 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Creamy mustard sauce 1 Tablespoon
Directions

Cook sausage in a large skillet over medium heat, stirring to crumble, drain.
Add ham, corned beef, onion, and parsley flakes, cook, stirring frequently, until thoroughly heated.
Add 1 cup flour, 1/2 teaspoon salt, and mustard, stir well.
Gradually add milk, stirring constantly, cook until thickened.
Stir in sauerkraut.
Let cool, cover and refrigerate 1 to 2 hours.
Shape mixture into 3/4-inch balls, and set aside.
Combine eggs, water, and 1/2 teaspoon salt, mix well.
Dredge meatballs lightly in 1 cup flour, dip in egg mixture, and coat with breadcrumbs.
Cook in 2 inches hot oil (360°) for 1 to 1 1/2 minutes or until browned, drain on paper towels.
Serve with Creamy Mustard Sauce.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Servings: 
6

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