I got this recipe from my mom a long time ago, and they're one of my favorites. I use my food processor to chop the ham, corned beef and sauerkraut. The prep time includes allowing the balls to cool in the refrigerator for an hour, but doesn't allow for letting the mixture cool before rolling into balls. My recipe doesn't include how many sauerkraut balls this makes, so I'm going to guess. The number will vary depending on how big you make the sauerkraut balls.
- add vegetable oil (for frying)
- add 2/3 cup flour
- add 1/8 teaspoon black pepper
- add 2 tablespoons butter
- add 1/2 cup fine dry breadcrumbs
- add 1/2 cup beef stock
- add 1/4 teaspoon garlic salt
- add 2 eggs
- add 2 cups sauerkraut
- add 1 medium onion
- add 1 cup very finely chopped deli corned beef
- add 1 tablespoon prepared mustard
- add 1 cup very finely chopped deli ham
- add 3 teaspoons minced dried parsley
- In a large skillet, saute onion in butter until tender.
- Add ham and corned beef; cook, stirring often, for five minutes.
- Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
- Mix well.
- Cook for 10 minutes, stirring often.
- Spread sauerkraut mixture on a platter and allow to cool.
- When mixture is cool enough to touch, shape into 1- inch size balls.
- Refrigerate sauerkraut balls for 1 hour.
- Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
- Fry in hot oil in a deep fryer until golden brown.