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Sauerkraut balls

Yield: 60 Appetizers

Ingredients:

• 1 lb Ground pork
• 1 md Onion finely chopped
• 1/2 lb Ground fully cooked -smoked ham
• 1 c All-purpose flour
• 1/2 ts Dry mustard
• 4 dr Red pepper sauce
• 1/2 c Milk
• 1/4 c Snipped parsley
• 16 oz 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:

Mustard Sauce 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. Source: Betty Crockers Cookbook 6th Edition

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