Sauerkraut balls
| Category | Appetizers
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | Makes 50 balls |
Ingredients
- 1/4 cup shortening
- 1 minced medium onion
- 2 tablespoons minced parsley
- 1/4 cup flour
- 1/2 cup milk
- 1 12. oz. can corned beef, finely chopped
- 1 lb. can sauerkraut, well-drained
- 1 well-beaten egg
- 2 tablespoons cold water
- 3/4 cup fine bread crumbs
Directions
Melt shortening in small skillet; add onion and parsley. Cook over low heat, stirring until lightly browned. Stir in flour, mixed with mustard. Gradually add milk, stirring to blend well. Cook until smooth and thick, stirring constantly. Add corned beef and sauerkraut, blending well. Cool and chill several hours or overnight. Shape into 50 small balls. Combine beaten egg with water and blend thoroughly. Roll sauerkraut balls in egg mixture, then in bread crumbs. If made ahead, chill until serving time. Place on cold broiler grid and broil to brown lightly on all sides, turning as necessary to brown entire surface. Makes about 50 appetizers.
Edit | Back to listing