|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)|
|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|
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 (360Â°) for 1 to 1 1/2 minutes or until browned, drain on paper towels.
Serve with Creamy Mustard Sauce.