Sauerkraut Balls - cooking recipe

Ingredients

1 onion, finely chopped
3 Tbsp. butter or margarine
1 c. each: ham and corned beef, ground fine
1 clove garlic, mashed
6 Tbsp. flour
1 egg, beaten
1 lb. sauerkraut, drained and chopped
1 tsp. each: Lawry's salt, Accent and Worcestershire
1 Tbsp. parsley
1/2 c. beef stock

Preparation

Saute onion in butter; add ham, corned beef and garlic.
Heat well.
Mix in flour; add beaten egg, stirring quickly, so that the egg does not set.
Add sauerkraut, spices, parsley and beef stock. Cook and stir until mixture forms a paste.
Spread onto a platter in a thin layer and chill well (4 hours).
Shape into 1-inch balls.
Roll in flour; dip in beaten eggs and roll in white bread crumbs.
(Use 5 to 6 slices bread, crumbled in the blender.)
Deep fry at 375\u00b0 until golden brown.
May be frozen and reheated at 350\u00b0.