After posting on FB and Twitter about making Sauerkraut Balls, some people have asked what they are and how to make them, so here's the recipe!
1/4 c. butter or margarine
1 c. onion, chopped
2 c. ham, trimmed and ground (I use my grandmother's meat grinder)
1/2 tsp. garlic powder
1/2 c. cold water
1/4 c. flour
3+ c. sauerkraut, drained and chopped (I use Willie's brand that comes in a bag)
1 Tbsp. parsley
plain bread crumbs
3/4 c. milk
Melt butter in a large pot. Add onion and cook until carmelized (about 12-15 minutes). Stir in ham and garlic powder. Combine water and flour. Add to pot and mix well. Cook about 5 minutes, stirring often. Stir in sauerkraut and parsley. Cook and stir 8-10 minutes until sauerkraut is tender. Cool completely.
Prepare one dish with about a cup of flour, one dish with about a cup of plain bread crumbs, and one dish with a beaten egg mixed with about 3/4 cup of milk.
Scoop about a tablespoon of cooled sauerkraut/ham mixture and form into a ball. Coat with flour. Dip in egg wash. Then coat with bread crumbs. I recommend handwashing after every dozen or so sauerkraut balls to prevent them from sticking to fingers. Refrigerate at least one hour.
Pour about 2 inches of canola oil in a large saucepan or fryer. Preheat to 375 degrees. Fry sauerkraut balls a few at a time until browned (about 1-2 minutes). Drain on paper towels. Reheat in 350-degree oven for about 10 minutes. Makes about 5 dozen.
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