Sauerkraut Balls

by Kathleen Morrison

Servings: 60 appetizers

INGREDIENTS

1 lb. ground pork
1 med. onion, finely chopped
1/2 lb. ground, fully cooked, smoked ham
1 cup all-purpose flour
1/2 tsp. dry mustard
4 drops red pepper sauce
1/2 cup milk
1/4 cup snipped parsley
1 can (16 oz.) sauerkraut, rinsed, well drained and chopped
1/4 cup margarine or butter
2 eggs
1/4 cup cold water
3/4 cup dry bread crumbs
Mustard sauce

INSTRUCTIONS

Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain. Stir in ham, flour, mustard and pepper sauce thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until hot, approximately 5 minutes; remove from heat. Stir in parsley and sauerkraut; cool.

Heat margarine in 15-1/2x10-1/2x1-inch jelly roll pan in 400°F oven until melted. Mix eggs and water. Shape pork mixture into 1-inch balls; dip in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan. Bake uncovered for 15 minutes; turn. Bake until hot and golden brown, approximately 15 minutes longer. Serve with mustard sauce.

CHEF COMMENTS

Yield: approximately 5 dozen appetizers, 70 calories per appetizer.

Tagged: appetizers, sauerkrautballs add tags

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