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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.

Ingredients Edit

Directions Edit

  1. In a large bowl combine ham, sauerkraut, onion and 2 tablespoons of the bread crumbs.
  2. In another bowl combine cream cheese, parsley, mustard, garlic powder and pepper then stir into sauerkraut mixture and chill for at least one hour or overnight.
  3. Shape into balls and coat with flour.
  4. In a small bowl beat eggs and milk.
  5. Dip ham balls into the egg mixture then roll in the remaining bread crumbs.
  6. Heat oil to 375°F in a deep fat fryer or electric skillet and fry until golden brown and drain well.
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