Crisp German Meatballs
Yield
3 dozenPrep
25 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground pork
|
|
| ¼ | cup |
onions
chopped |
|
| 16 | ounces |
sauerkraut
drained, chopped |
|
| 2 | tablespoons |
bread crumbs
dry |
|
| 1 | package |
cream cheese
soften |
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | teaspoon |
prepared mustard
|
|
| ¼ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
mayonnaise
|
|
| ¼ | cup |
prepared mustard
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
bread crumbs
fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground pork
|
|
| 59 | ml |
onions
chopped |
|
| 462.4 | ml/g |
sauerkraut
drained, chopped |
|
| 3E+1 | ml |
bread crumbs
dry |
|
| 1 | package |
cream cheese
soften |
|
| 3E+1 | ml |
parsley leaves
|
|
| 5 | ml |
prepared mustard
|
|
| 1.3 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
mayonnaise
|
|
| 59 | ml |
prepared mustard
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
bread crumbs
fine |
|
Directions
Combine sausage and onion in a large pan, cook til sausage is browned, stirring for it to crumble.
Drain well. Stir in kraut and 2 tablespoon breadcrumbs.
Combine cheese and next 4 ingredients in bowl, add sausage mixture, stirring well.
Cover and let stand for 2 hrs. Combine mayo and mustard; set aside.
Combine eggs and milk in sm bowl; set aside.
Shape sausage mixture into ¾ inch balls, roll in flour.
Dip each ball in reserved egg mixture;roll balls in 1 cup breadcrumbs.
Heat frying pan.
Fry, a few at a time, 2 min or til golden brown.
Drain on paper towel.
Serve with mayo mixture.
