Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork And Ham Sauerkraut Balls With Mustard Sauce
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- #33119
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 pound ground pork
1 medium onion, finely chopped
1/2 pound ground fully cooked smoked ham
1 cup all-purpose flour
1/2 teaspoon dry mustard
4 drops red pepper sauce
1/2 cup milk
1/4 cup snipped parsley
1 can (16 oz size) sauerkraut, rinsed, well -drained and chopped
1/4 cup margarine or butter
2 eggs
1/4 cup cold water
3/4 cup dry bread crumbs
mustard sauce
directions
Cook and stir ground pork and onion in 10-inch skillet over medium heat until pork is done; drain. Stir in ham, flour, mustard and pepper sauce thoroughly. Stir in milk. Cook over medium heat, stirring constantly, until hot, about 5 minutes; remove from heat. Stir in parsley and sauerkraut; cool.
Heat margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in 400 degrees F oven until melted.
Mix eggs and water. Shape pork mixture into 1-inch balls; dip in egg mixture. Coat evenly with bread crumbs. Place in margarine in pan. Bake uncovered 15 minutes; turn. Bake until hot and golden brown, about 15 minutes longer. Serve with Mustard Sauce.
added by
keshi
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 17, 2006
I chose this recipe because it was baked rather than fried, it was the hit of the party! Only changes I made were to use fresh sauerkraut from the deli section instead of canned, and I forgot fresh parsley, so substituted dry flakes. I think the fresh parsley would have made them even better.