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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 1145 Calories from Fat 885
% Daily Value*
Total Fat 100 g154.1%
Saturated Fat 9.6 g48.2%
Trans Fat 1.6 g
Cholesterol 92 mg30.7%
Sodium 1075.3 mg44.8%
Total Carbohydrates 48 g16%
Dietary Fiber 5 g20%
Sugars 3.7 g
Protein 18 g35.2%
Vitamin A 16.2% Vitamin C 34.7%
Calcium 5.7% Iron 24%
*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.