Sauerkraut Balls

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Sauerkraut Balls Ingredients

1 lb Ground pork	1/4 c Snipped parsley
1 md Onion, finely chopped	16 oz Can sauerkraut, rinsed, well
1/2 lb Ground fully cooked	1/4 c Margarine or butter
1 c All-purpose flour	2 Eggs
1/2 ts Dry mustard	1/4 c Cold water
4 dr Red pepper sauce	3/4 c Dry bread crumbs
1/2 c Milk	Mustard Sauce

Instructions for Sauerkraut Balls

Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain. Stir in ham, flour, mustard and pepper sauce thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut; cool. Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400F oven until melted. Mix eggs and water. Shape pork mixture into 1-inch balls; dip in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan. Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer. Serve with Mustard Sauce. About 5 dozen appetizers; 70 calories per appetizer. Source: Betty Crockers Cookbook, 6th Edition From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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