"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SAUERKRAUT BALLS Recipe

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This recipe for SAUERKRAUT BALLS, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Bennett
Added: Saturday, February 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 TABLESPOONS BUTTER
1 MED. ONION CHOPPED
1 CUP MINCED COOKED HAM
1 CUP MINCED COOKED CORN BEEF
1/2 CLOVE OF GARLIC
6 TABLESPOONS OF FLOUR
1 EGG
1/8 TEASPOON SEASONED SALT
1/8 TEASPOON WORCESTERSHIRE
1 TABLESPOON CHOPPED PARSLEY
3 CUPS MINCED SAUERKRAUT - WELL DRAINED
1/2 CUP BEEF STOCK

MIX together:
2 1/2 CUPS SWIFTED FLOUR
2 CUPS OF WHOLE MILK

2 CUPS DRY FINE BREAD CRUMBS

Directions:
Directions:
MELT BUTTER AND ADD ONIONS. COOK ON LOW HEAT 5 MINUTES. STIR IN HAM, BEEF, GARLIC AND COOK 10 MINUTES. BLEND IN FLOUR AND EGG AND STIR IN SEASONINGS, SAUERKRAUT AND BEEF STOCK. COOK OVER LOW HEAT UNTIL THICKENED. CHILL THEN SHAPE INTO BALLS. MIX FLOUR AND MILK. COAT BALLS IN MILK AND FLOUR MIXTURE AND THEN IN BREAD CRUMBS. FRY IN OIL FOR 2-3 MINUTES. DRAIN ON PAPER AND SERVE.

 

 

 

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