Title: Crisp German Meatballs
Categories: Pork, Appetizers, German
Yield: 60 Meatballs
1/2 lb Ground pork sausage
1/4 c Onion; chopped
16 oz Can saurkraut; drain,
- chop
1 c Fine breadcrumbs; +2 tb,
- divided, dry
1 pk Cream cheese; soften
2 tb Parsley
1 ts Prepared mustard
1/4 ts Garlic salt
1/8 ts Pepper
1 c Mayonnaise
1/4 c Prepared mustard
2 x Eggs
1/4 c Milk
1/2 c Flour
Vegetable oil
Combine sausage & onion in a large pan; cook until sausage is
browned, stirring for it to crumble. Drain well. Stir in kraut &
2 tb breadcrumbs. Combine cream cheese & next 4 ingredients in
large bowl; add sausage mixture, stirring well. Cover & let stand
for 2 hours. Combine mayonnaise & mustard; set aside. Combine eggs
& milk in small bowl; set aside. Shape sausage mixture into 3/4"
balls; roll in flour. Dip each ball in reserved egg mixture; roll
balls in 1 cup breadcrumbs. Pour oil to a depth os 2" into Dutch
oven; heat to 375 F. Fry, a few at a time, 2 minutes or until
golden brown. Drain on paper towel. Serve with mayonnaise mixture.
MMMMM
-- Sean
... I hate it when I wish upon a star only to realize it was just an airplane.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
