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Print this Recipe    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.

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