Sunday, January 3, 2010

Auntie Barb's Sauerkraut Balls

These little sauerkraut balls are so delicious. When my Aunt Barb would make these my family would devour them. I borrowed the recipe so I could make them this weekend. The crispy outside and the creamy tart inside are so delicious together. Only problem is one recipe didn't make enough because I love them for leftovers and my friends and I ensured there weren't any left.....

Auntie Barb's Sauerkraut Balls
1 bag of sauerkraut
4 ounces of cream cheese - room temperature
1/4 pound corned beef
1/4 pound ham
1 small onion diced
2 tbsp of butter
1/2 tsp salt
1/2 cup milk
1 1/2 tsp dry mustard
1/2 cup flour

1 cup flour
1 egg
1 cup milk
2 cup panko

Drain and squeeze out the moisture from the sauerkraut. Place in a food processor and process until the sauerkraut is finely chopped.

Remove from the processor and set aside. Process the corned beef and ham until finely chopped.

In a skillet on medium high heat, melt the butter and saute the onions for about 3 minutes. Add the meat, dry mustard, and salt.

Saute for another 3 minutes. Add the sauerkraut and combine with the meat mixture. Saute for a few more minutes. Incorporate the 1/2 cup of flour, reduce heat and stir in the 1/2 cup of milk. Add the cream cheese and mix until melted.

Reprocess the entire mixture for about 30 minutes.

Form into 1 inch balls.

In one bowl place the cup of flour, in another mix the milk and egg, and in another bowl place the panko. Roll each ball in the flour mixture and shake as much off as you can. Place the flour coated ball in the egg mixture and then the panko.

Heat oil to about 325 degrees in a heavy pan. Fry each ball until golden about 1 1/2 minute per batch.

Oh my goodness. If I didn't have a conscience I'd get up and make more now..... :)


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