Crisp German Meatballs - cooking recipe

Ingredients

1/2 lb pork sausage
1/4 cup onion, chopped
1 (16 ounce) can sauerkraut, drain and chopped
2 tablespoons fine dry breadcrumbs
8 ounces neufchatel cheese or 8 ounces cream cheese, softened
2 tablespoons parsley
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 eggs
1/4 cup milk
1/2 cup flour
1 cup fine breadcrumbs
vegetable oil

Preparation

Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.
Stir in sauerkraut and 2 tbsp breadcrumbs.
Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.
Cover and let stand for 2 hours.
Combine mayonnaise and 1/4 cup mustard; set aside.
Combine eggs and milk in a small bowl; set aside.
Shape sausage mixture into 3/4\" balls; roll in flour.
Dip each ball in reserved egg mixture; roll balls in breadcrumbs.
Pour oil to a depth of 2\" into a deep skillet; heat to 375F degrees.
Fry, a few at a time, for 2 minutes or until golden brown.
Drain on paper towel.
Serve with mayonnaise mixture.