---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauerkraut Balls
 Categories: Appetizers, Beef
      Yield: 75 Servings
 
      1    Onion; chopped fine
      3 tb Unsalted butter
      1 c  Cooked ham; finely chopped
      1 c  Corned beef; finely chopped
    1/2 cl Garlic; minced &
           - mashed to a paste
      6 tb Flour
      2 c  Sauerkraut;
           - drained & finely chopped
      1 tb Fresh parsley;
           - finely chopped
    1/2 c  Beef broth
      1 lg Egg
      2 c  Milk
  2 1/2 c  Flour
      4 c  Dry bread crumbs; fine
           Vegetable oil; for frying
 
  In a large skillet, cook onion in the butter over mod-low heat,
  stirring, until softened. Stir in ham, corned beef, and garlic.
  Cook the mixture, stirring, for 1 minute. Stir in 6 tb flour and
  cook mixture over moderate heat, stirring, for 3 minutes. Stir in
  kraut, parsley, and broth and cook for 3 minutes or until it is
  thickened and paste-like. Spread mixture on a platter and chill for
  at least 3 hours.
  
  In a bowl, whisk together the egg, milk, and 2-1/2 cups flour.
  Shape the kraut mixture by level teaspoons into balls, dip them
  into the egg mixture and roll them in the bread crumbs.
  
  In a kettle, heat 2" of oil to 375 F on a thermometer. Fry the
  balls in batches for 2 to 3 minutes or until golden brown. Transfer
  to paper towels to drain.
  
  Recipe by Coach Light in Chicago by Tom Brown

  Recipe FROM: Gourmet Magazine, 1958
 
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