Sauerkraut Balls Recipe
Yield: 60 AppetizersRecipe by luhu.jp
Ingredients:
1 lbs: Ground pork,
1 medium: Onion, finely chopped
1/2 lbs: Ground fully cooked smoked ham,
1 cup: All-purpose flour,
1/2 tsp: Dry mustard,
4: dr Red pepper sauce,
1/2 cup: Milk,
1/4 cup: Snipped parsley,
16 ounce: Can sauerkraut, rinsed, well drained and chopped
1/4 cup: Margarine or butter,
2: Eggs,
1/4 cup: Cold water,
3/4 cup: Dry bread crumbs,
Mustard Sauce,
Directions:
Cook and stir ground pork and onion in 10-inch skillet over medium
heat until pork is done; drain. Stir in ham, flour, mustard and
pepper sauce thoroughly. Stir in milk. Cook over medium heat,
stirring constantly, until hot, about 5 minutes; remove from heat.
Stir in parsley and sauerkraut; cool.
Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400F
oven until melted. Mix eggs and water. Shape pork mixture into 1-inch
balls; dip in egg mixture. Coat evenly with bread crumbs. Place in
margarine in pan. Bake uncovered 15 minutes; turn. Bake until hot and
golden brown, about 15 minutes longer. Serve with Mustard Sauce.
About 5 dozen appetizers; 70 calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
heat until pork is done; drain. Stir in ham, flour, mustard and
pepper sauce thoroughly. Stir in milk. Cook over medium heat,
stirring constantly, until hot, about 5 minutes; remove from heat.
Stir in parsley and sauerkraut; cool.
Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400F
oven until melted. Mix eggs and water. Shape pork mixture into 1-inch
balls; dip in egg mixture. Coat evenly with bread crumbs. Place in
margarine in pan. Bake uncovered 15 minutes; turn. Bake until hot and
golden brown, about 15 minutes longer. Serve with Mustard Sauce.
About 5 dozen appetizers; 70 calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp