SAUERKRAUT BALLS

 

¼ CUP BUTTER

SMALL ONION, DICED

¼ TSP GARLIC POWDER

 

SAUTE UNTIL ONIONS ARE TENDER.

 

ADD 2-1/2 CANS UNDERWOOD DEVILED HAM AND COOK FOR 10 MINUTES, STIRRING OCCASIONALLY.

 

ADD ¼ CUP OF FLOUR AND MIX WELL.

 

3 CUPS OF CHOPPED SAUERKRAUT  (LARGE CAN) WHICH HAS BEEN DRAINED AND SQUEEZED  OF LIQUID, AND RESERVE ½ CUP OF THE JUICE.

 

1 TBSP PARSLEY

 

ADD SAUERKRAUT, ½ CUP OF JUICE AND PARSLEY TO MEAT MIXTURE.  MIX WELL.  CHILL OVERNIGHT.

 

ROLL BALLS IN FLOUR FIRST, THEN EGG/MILK MIXTURE, THEN BREADCRUMBS AND DEEP FRY UNTIL GOLDEN BROWN.  CAN BE FROZEN AND THEN BAKED LATER AT 425 UNTIL HEATED THRU.