In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.