Recipe - Sauerkraut Ham Balls

1 pound Ground fully cooked ham
1 cn Sauerkraut, drained and
chopped (16 oz.)
One fourth cup Finely chopped onion
Three fourths cup Plus 2 tb. dry bread crumbs,
divided
1 pack Cream cheese (3oz.),
softened
2 tablespoon Chopped fresh parsley
1 tablespoon Prepared mustard
One fourth teaspoon Garlic powder
1/8 teaspoon Pepper
One half cup Allpurpose flour
2 Eggs
One fourth cup Milk
Oil for deepfrying

In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread
crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic
powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour
to overnight. Shape intp 3/4in. balls; coat with flour. In a small bowl,
beat eggs and milk. Dip ham balls into the mixture. Then roll in the
remaining bread crumbs. Heat oil to 375 in a deepfat fryer or electric
skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers.
Recipe can be made into larger balls and served as a main dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini