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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom and Dad's Kraut Balls Recipe

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This recipe for Mom and Dad's Kraut Balls is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, minced
2 tbsp. butter
1 c. ground cooked ham
1 c. ground cooked corned beef
1/4 tsp.. garlic powder
1 tbsp. prepared mustard
3 tbsp. minced parsley
1/8 tsp. pepper
2 c. drained kraut, finely chopped
2/3 c flour
1/2 c. beef stock
2 eggs, well beaten
1/2 c. fine dry bread crumbs.
Directions:
Directions:
Saute onion in butter until tender. Add meats and cook, stirring often, for five minutes. Add garlic powder, mustard, parsley, pepper, kraut, 1/2 c. flour and beef stock. Mix well. Cook 10 minutes, stirring often. Spread out on cookie sheet to cool. Shape into 1" balls. Refrigerate one hour. Roll balls in remaining flour, dip into beaten eggs and roll in bread crumbs. Refrigerate one hour. Fry in deep oil (use at least 4-5" of oil) until golden brown. Drain on absorbent paper. Spear with toothpicks and serve hot. To make ahead: cook until light brown. Drain well and cool. Freeze. When ready to use, place thawed balls in preheated 425º oven for about 10 minutes or until golden.
Number Of Servings:
Number Of Servings:
yield: about 5 dozen

 

 

 

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