We had these as part of our German fundraising dinner at church. I loved them, I brought some home and both the girls loved them too. Now, had I seen the recipe before tasting them, I never would have made them! He brought in the recipes to church last week (the man that runs our fundraisers)
Crispy German Meatballs
1/2 lb pork sausage
1 medium onion chopped
1 16 oz can sauerkraut (very well drained, chopped and dried well rolling and squeezing with paper towels)
2 T. breadcrumbs, dry and fine
1 package cream cheese softened
2 T. parsley
1/4 t. garlic salt
1/8 t. pepper
4 heaping T. mayonnaise
1 T. prepared mustart
2 med. eggs
2 oz. milk
4 oz. flour
3 oz breadcrumbs, fine
Warm some oil in a large saucepan. Add the sausage meat and onion and fry until the sausage is browned, stirring so that it crumbles. Drain well. Stein in the sauerkraut and 2 T. breadcrumbs.
Combine the cream cheese and parsley, 1 t. mustart, garlic salt and pepper in a large bowl. Add the sausage mixture, stirring well. Cover and let stand for 2 hours.
Combine mayonnaise and remaingin mustard, set aside. Combine egg and milk in small bowl, set aside.
Shape sausage mixture into 3/4" vall. Roll the ball in the flour, then dip in to egg mixture, then roll the balls in the breadcrumbs.
Deep fry a few at a time in hot oil until golden brown. (usually less than one minute), cry on a paper towel. Serve with the mayonnaise mixture.
Makes 40-50 meatballs.