Sauerkraut Balls Recipe

Ingredients

6 tablespoons Butter; unsalted

4 cups Cream Cheese; softened

3 Eggs; medium

1.5 quarts Oil; Canola/Vegetable

1 cup Onion; chopped fine

1 clove Garlic; fresh, chopped fine

2 tablespoons Parsley; fresh

1.5 cups Beef Broth

4 cups Corned Beef; lean, finely chopped

1 quart Sauerkraut; drained, minced

4 cups Flour; all-purpose

6 cups Bread Crumbs; dry, ground fine

1/4 cup Horseradish; prepared

In large skillet, melt butter / med-low. Add onion, cook until softened. Add corned beef and garlic. Cook mixture together for 2-3 minutes.

Stir in 8-10 Tbl of flour. Stir thoroughly on moderate heat 3-4 minutes.

Add Sauerkraut, Parsley, Broth; cook/stir until mixture thickens and is pasty.

Spread mixture on cooking sheet and refrigerate minimum of 4 hrs or overnight.

Heat oil in deep-fryer, high-sided skillet or wok to 375 degrees.

Whisk together: eggs; cream cheese (softened); prepared horseradish; flour.

Remove mixture from refrigerator. Form into round balls sized as rounded teaspoon. Dip into egg mixture and roll through bread crumbs.

Fry in batches until golden brown (2-3 minutes). Remove and drain.

Serve warm.