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1/4 c margarine
1 medium onion chopped
1/2 clove garlic, chopped
1/4 c flour
1/2 c beef broth
1 1/2 c ground cooked ham
3 c chopped sauerkraut, drained
1 tbsp chopped parsley
2 eggs, beaten
1/4 c milk
Dry bread crumbs

Melt margarine in skillet. Add onion and garlic; cook, stirring, until onion is transparent. Mix flour and broth until smooth. Add to skillet; cook, stirring, for 1 minute. Stir in ham, sauerkraut, and parsley; cook until thick. Place in bowl; chill. Form into 1 inch balls. Mix eggs and milk. Dip balls into egg mixture; roll in bread crumbs. Fry in deep fat at 340 degrees until brown. Drain; serve warm. May be stored in refrigerator and reheated in oven. yield: 6 dozen.