Taste of Home
Sauerkraut Ham Balls
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
YIELD: 5 dozen.
Cooking is something I've always enjoyed, particularly when I'm doing it for people who enjoy eating! This sauerkraut ham balls dish is such a family favorite that I'll buy a ham sometimes just so I can make it. You can also make the recipe into larger balls and serve it as a main course. I'm a city bus driver who likes to swap recipes with passengers. —Lillian Thomas, Toledo, Ohio
Ingredients
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1 pound ground fully cooked ham
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1 jar (16 ounces) sauerkraut, drained and chopped
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1/4 cup finely chopped onion
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2 tablespoons plus 3/4 cup dry bread crumbs, divided
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3 ounces cream cheese, softened
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2 tablespoons minced fresh parsley
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1 tablespoon prepared mustard
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
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1/4 to 1/2 cup all-purpose flour
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2 large eggs
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1/4 cup whole milk
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Oil for deep-fat frying
Directions
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1.
In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight.
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2.
Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs.
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3.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels.
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