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Crisp 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|
|Salad oil||2 Cup (32 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Water||1 Cup (16 tbs)|
Calories 1153 Calories from Fat 889
% Daily Value*
Total Fat 101 g154.8%
Saturated Fat 10.1 g50.5%
Trans Fat 1.6 g
Cholesterol 87.7 mg
Sodium 658.8 mg27.5%
Total Carbohydrates 48 g16.1%
Dietary Fiber 5 g20%
Sugars 3.7 g
Protein 18 g36.9%
Vitamin A 16.2% Vitamin C 36.4%
Calcium 6.6% Iron 27.5%
*Based on a 2000 Calorie diet
Add flour and cook 3 minutes longer.
Remove from heat and stir in ham, egg, welldrained and finelychopped 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 walnutsized 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 airtight.
To serve, heat frozen balls, uncovered, in a 400 degree oven for 15 minutes or until heated through.