Crisp German Meatballs

Recipe Ingredients

1/2 lb	227g / 8oz	Pork sausage, ground
1/4 cup	15g / 0.5oz	Onion - chopped
1 oz	28g	Sauerkraut - drain
		Chopped
2 tablespoons	30ml	Breadcrumbs - dry and fine
1		Cream cheese - soften
2 tablespoons	30ml	Parsley
1 teaspoon	5ml	Prepared mustard
1/4 teaspoon	1.3ml	Garlic salt
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Mayo
1/4 cup	59ml	Prepared mustard
		Eggs
1/4 cup	59ml	Milk
1/2 cup	31g / 1.1oz	Flour
1 cup	146g / 5.1oz	Breadcrumbs - fine
		Vegetable oil

Recipe Instructions

Combine sausage and onion in a large pan and cook until sausage is browned, stirring to crumble it.

Drain well. Stir in kraut and 2 T breadcrumbs.

Combine cream cheese and next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover and let stand for 2 hours.

Combine mayonnaise and mustard; set aside. Combine eggs and 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 c breadcrumbs.

Pour oil to a depth of 2" into deep frying pan.

Heat oil heat to 375F. Fry meatballs a few at a time, 2 minutes or until golden brown.

Drain on paper towel. Serve with mayo mixture.

Yields 5 dozen.

Source:
Better Homes and Gardens, January 1998, Page 122.

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