German Meatballs

German Meatballs
German Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound ground pork sausage

  • 1/4

    cup chopped onions

  • 16

    ounces sauerkraut -- drained and chopped

  • 2

    tablespoons dry bread crumbs

  • 3

    ounces cream cheese -- softened

  • 2

    tablespoons chopped fresh parsley

  • 1

    teaspoon prepared mustard

  • 1/4

    teaspoon garlic salt

  • 1/8

    teaspoon ground black pepper

  • 1

    cup mayonnaise

  • 1/4

    cup prepared mustard

  • 2

    large eggs

  • 1/4

    cup milk

  • 1/2

    cup all-purpose flour

  • 1

    cup dry bread crumbs

  • Vegetable oil

Directions

Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles. Drain well. Stir in sauerkraut and 2 tablespoons breadcrumbs. Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well. Cover and chill 2 hours. Combine mayonnaise and 1/4 cup mustard; set aside. Combine eggs and milk in a small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees F. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture. Yield: about 5 dozen (5 per serving).

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