| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Main dish |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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