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SAUERKRAUT BALLS Recipe

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This recipe for SAUERKRAUT BALLS is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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