Jan’s Sauerkraut Balls

By Mark Whalen on April 9, 2014 at 2:46pm

1/2 lb ground ham
1/2 lb ground pork
1/2 lb corned beef
4 T chopped onion
2 T fresh chopped parsley
1/4 c shortening
2 c flour
2 c milk
1 tsp dry mustard
2 lb sauerkraut, drained
2 eggs slightly beaten
fine dry bread crumbs

Add meats, onion and parsley to food processor.  Process until well mixed.  In a large skillet, melt half shortening and saute mixture, stirring constatly until browned.  Blend in flour slowly stir in milk and seasonings.  Cook til mixture is light and fluffy…(mixture will be stiff at first; it becomes fluffy as it cooks).  Allow to cool.  Add sauerkraut and stir; put mixture in food processor again and blend.  Return mixture to skillet and cook, stirring constantly, until quite thick.  Cool.  Roll into walnut size balls.  Dip in flour, beaten eggs and coat in bread crombs.  Melt other 1/2 shortening and fry til golden.