Sauerkraut Meatballs Recipe
Ingredients
| Pork sausage | 1⁄4 Pound | |
| Cooked ham | 1⁄4 Pound, ground | |
| Cooked corned beef | 1⁄4 Pound, ground | |
| Finely chopped onion | 1⁄4 Cup (4 tbs) | |
| Parsley flakes | 1⁄8 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Sauerkraut | 32 Ounce, chopped, well drained | |
| Eggs | 2 , beaten | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Breadcrumbs | 3 Cup (48 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Creamy mustard sauce | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 647 Calories from Fat 420
% Daily Value*
Total Fat 47 g73.1%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 113.8 mg37.9%
Sodium 1904.6 mg79.4%
Total Carbohydrates 39 g12.9%
Dietary Fiber 5.8 g23.3%
Sugars 6.4 g
Protein 19 g37.5%
Vitamin A 4.1% Vitamin C 39.1%
Calcium 14.5% Iron 26.1%
*Based on a 2000 Calorie diet
Directions
Add ham, corned beef, onion, and parsley flakes, cook, stirring frequently, until thoroughly heated.
Add 1 cup flour, 1/2 teaspoon salt, and mustard, stir well.
Gradually add milk, stirring constantly, cook until thickened.
Stir in sauerkraut.
Let cool, cover and refrigerate 1 to 2 hours.
Shape mixture into 3/4-inch balls, and set aside.
Combine eggs, water, and 1/2 teaspoon salt, mix well.
Dredge meatballs lightly in 1 cup flour, dip in egg mixture, and coat with breadcrumbs.
Cook in 2 inches hot oil (360°) for 1 to 1 1/2 minutes or until browned, drain on paper towels.
Serve with Creamy Mustard Sauce.
Chef
