Crockpot: Sauerkraut Balls by Recipe Cottage

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	Sauerkraut Balls

		SAUERKRAUT BALLS Yield: 60 Appetizers 1 lb ground pork 1 onion, finely chopped 1/2 lb ground fully cooked smoked ham 1 c all-purpose flour 1/2 ts dry mustard 4 drops red pepper sauce 1/2 c milk 1/4 c snipped parsley 16 oz can sauerkraut, rinsed, well drained and chopped 1/4 c margarine or butter 2 eggs 1/4 c cold water 3/4 c dry bread crumbs 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.