Sauerkraut Ham Balls
This unexpected bite will have your guests pucker up for more!
Servings: 60
Ingredients
Ingredients for balls:
- 600 g . cooked ham very finely ground
- 500 g can drained and chopped sauerkraut (about 24 ounces)
- 50 g onion , finely chopped
- 1 garlic clove , minced
- 3 tablespoons dry bread crumbs
- 5 ounces cream cheese , room temperature
- 3 tablespoons fresh flat leafed parsley leaved , chopped
- 2 tablespoons Dijon mustard
- 1/8 teaspoon pepper
- dipping sauces of your choice
Ingredients for Frying Sauerkraut Ham Balls:
- 1/2 cup flour
- 2 eggs
- 1/4 cup milk
- 3/4 cup dry bread crumbs
- oil for deep frying
Instructions
Instructions for Day One:
- In a large bowl combine ham, sauerkraut, onion, garlic and 2 tablespoons of the breadcrumbs; add cream cheese, parsley, mustard, and pepper and mix ingredients together, by hand
- Chill 1 hour; shape ham mixture into small 3/4 inch balls
- Place each on a parchment lined cookie sheet and freeze over night
Instructions for Day Two:
- Prepare three containers for coating each ball: flour, egg mixture, panko bread crumbs
- Dip each frozen ball into the flour, then the egg mixture, and roll to cover in the crumbs.
- Place on parchment lined cookie sheet; when all are coated and fast freeze overnight
Instructions for Day Three:
- The following day, package in freezer proof ziplock bag labelled and dated until ready to serve
Instructions for Day of Service:
- Heat oil to 375 °F in a deep-fat fryer
- fry in small batches until golden, about 5 minutes
- Serve Immediately with dipping sauce
Notes
Each batch takes only 5-7 minutes to cook from frozen if 10 to 12 balls are in a larger deep frier