Crispy German Meatballs Recipe

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

Ingredients:

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

vegetable oil

Method:

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.