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Sauerkraut Ham Balls

1 lb Ground fully cooked ham
1 cn Sauerkraut, drained and chopped (16 oz.)
1/4 c Finely chopped onion
3/4 c Plus 2 tb. dry bread crumbs, divided
1 pk Cream cheese (3-oz.), softened
2 tb Chopped fresh parsley
1 tb Prepared mustard
1/4 ts Garlic powder
1/8 ts Pepper
1/2 c All-purpose flour
2 Eggs
1/4 c Milk
Oil for deep-frying


In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight. Shape intp 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the mixture. Then roll in the remaining bread crumbs. Heat oil to 375 in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers. Recipe can be made into larger balls and served as a main dish.




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