Sauerkraut Balls
Cooking MethodSlow Cooker
Ingredients
- 1 pound ground pork
- 1 onion, finely chopped
- 1/2 pound ground fully cooked smoked ham
- 1 c all-purpose flour
- 1/2 ts dry mustard
- 4 drops red pepper sauce
- 1/2 c milk
- 1/4 c snipped parsley
- 16 ounce can sauerkraut, rinsed, well drained and chopped
- 1/4 c margarine or butter
- 2 eggs
- 1/4 c cold water
- 3/4 c dry bread crumbs
Instructions
Yield: 60 Appetizers. 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.