Sauerkraut Ham Balls

by Kathleen Morrison

Servings: 60 appetizers

INGREDIENTS

1 lb. ground fully cooked ham
1 can (16 oz.) sauerkraut, drained and chopped
1/4 cup onion, finely chopped
3/4 cup plus 2 tbsp. dry bread crumbs, divided
1 pkg. (3 oz.) cream cheese, softened
2 tbsp. fresh parsley, chopped
1 tbsp. prepared mustard
1/4 tsp. garlic powder
1/8 tsp. pepper
1/2 cup all-purpose flour
2 eggs
1/4 cup milk
Oil for deep-frying

INSTRUCTIONS

In a large bowl combine ham, sauerkraut, onion and 2 tbsp. of the breadcrumbs. In another bowl combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight.

Shape into 3/4-inch balls; coat with flour. In a small bowl beat eggs and milk. Dip ham balls into the mixture. Then roll in the remaining bread crumbs. Heat oil to 375°F in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain.

CHEF COMMENTS

Recipe can be made into larger balls and served as a main dish.

Tagged: appetizers, hamballs add tags

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