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Thread: Sauerkraut Ham Balls

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Sauerkraut Ham Balls

    1 pound ground fully cooked ham
    1 16-oz can sauerkraut, drained and chopped
    1/4 cup finely chopped onion
    3/4 cup dry bread crumbs, divided
    2 tablespoons dry bread crumbs, divided
    3 ounces cream cheese, softened
    2 tablespoons chopped fresh parsley
    1 tablespoon prepared mustard
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper
    1/2 cup all-purpose flour
    2 eggs
    1/4 cup milk
    oil for deep-frying
    Servings: 60
    1. 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.

    2. Shape into 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.

    3. 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.

    Servings: 60
    Last edited by Cookie; February 13th, 2008 at 07:42 PM.

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