Crisp German Meatballs - cooking recipe

Ingredients

1/2 lb. ground pork sausage
1/4 c. chopped onion
1 (16 oz.) can chopped sauerkraut, drained
2 Tbsp. fine dry bread crumbs
1 (3 oz.) pkg. cream cheese, softened
2 Tbsp. chopped fresh parsley
1 c. fine dry breadcrumbs
vegetable oil
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1 c. mayonnaise or salad dressing
1/4 c. prepared mustard
2 large eggs
1/4 c. milk
1/2 c. all-purpose flour

Preparation

Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles.
Drain well.
Stir in sauerkraut and 2 tablespoons bread crumbs.
Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well.
Cover and chill 2 hours.
Combine mayonnaise and mustard; set aside.
Combine eggs and milk in a small bowl; set aside.
Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375\u00b0.
Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towel.
Serve with mayonnaise mixture.
Yields 5 dozen.