SAUERKRAUT MEATBALLS

By gaster16

Ingredients

• 1/4 lb. bulk pork sausage
• 1/4 lb. cooked ham ground
• 1/4 lb. cooked corned beef ground
• 1/4 cup finely chopped onion
• 1/8 teaspoons parsley flakes
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 cup milk
• 1 (32 oz.) jar chopped sauerkraut well drained
• 2 eggs beaten
• 2/3 cup water
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 cups soft bread crumbs
• vegetable oil
• creamy mustard sauce

Preparation

Step 1

Cook sausage in a large skillet over medium heat, stirring to crumble drain. Add next 4 ingredients 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” 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 bread crumbs. Cook in 2” hot oil for 1-1-1-/2 minutes or until browned, drain on paper towels. Serve with creamy mustard sauce. Makes 6.5 dozen