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Crisp Coated Ham Balls Recipe
|Ground cooked ham||2 Cup (32 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Onion||1 Medium, finely chopped|
|Egg||1 , slightly beaten|
|Parsley||1 Tablespoon, chopped|
|Canned sauerkraut||1 Pound (1 Can)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1360 Calories from Fat 485
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 29.6 g148%
Trans Fat 0 g
Cholesterol 438.4 mg
Sodium 3291.5 mg137.1%
Total Carbohydrates 146 g48.8%
Dietary Fiber 21.6 g86.6%
Sugars 18.2 g
Protein 79 g158.9%
Vitamin A 80.8% Vitamin C 182%
Calcium 31.2% Iron 105.4%
*Based on a 2000 Calorie diet
Add flour and cook 3 minutes longer.
Remove from heat and stir in ham, egg, well-drained and finely-chopped sauerkraut, Worcestershire sauce and parsley.
Cool, cover and chill thoroughly.
Combine flour, paprika and water for batter and beat until smooth.
In deep pan, heat 1 1/2 to 2 inches of oil to 375 degrees.
Shape chilled ham mixture into walnut-sized balls.
Dip each ball into batter, drain briefly and fry a few at a time in hot oil until golden, about 2 minutes.
Remove with a slotted spoon and let drain.
Arrange cooked balls on a cookie sheet in a single layer and freeze.
Then package air-tight.
To serve, heat frozen balls, uncovered, in a 400 degree oven for 15 minutes or until heated through.