Sauerkraut Balls - cooking recipe

Ingredients

1 onion
1 c. chopped ham and corned beef
1/2 clove garlic, mashed
1 egg
dash Lawry salt, Accent and Worcestershire sauce
1 Tbsp. parsley
2 c. milk
fine dry bread crumbs
3 Tbsp. butter
6 Tbsp. flour
2 c. sauerkraut, drained
1/2 c. beef stock
2 1/2 c. flour

Preparation

Saute 1 onion, finely chopped in 3 tablespoons butter.
Add meat and garlic.
Heat all well.
Stir in 6 tablespoons flour and egg; continue to cook, stirring until mixture is well blended.
Add sauerkraut, thoroughly drained and ground in food chopper.
Add seasoning and beef stock and cook until the mixture forms a thick paste.
Spread the paste on a platter to cool and chill well. Shape the mixture into 1-inch balls.
Dip the balls into a batter made of 2 cups milk and 2 1/2 cups flour.
Roll them in fine dry bread crumbs.
Fry the balls in deep hot fat, 375\u00b0, to a rich brown.