Sauerkraut Balls Tom Brown

By lknowles

From Tom Brown's Coach Light in Chicago, a Gourmet Mag 1958 favorite.

Ingredients

• 1 Onion, Finely Chopped
• 3 Tbsp Unsalted Butter
• 1 Cup Ham (cooked), Finely Chopped
• 1 Cup Corned Beef, Finely Chopped
• 1/2 Clove Garlic, Smashed
• 6 Tbsp Flour
• 2 Cup Sauerkraut, Drained
• 1 Tbsp Parsley, Finely Chopped
• 1/2 Cup Beef Broth
• 1 Large Egg
• 2 Cup Milk
• 2 1/2 Cup Flour
• 4 Cup Bread Crumbs
• Vegetable Oil For Frying

Details

Servings 75

Preparation

Step 1

In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375°F on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain.

Per Meatball: 44 Cal (28% from Fat, 17% from Protein, 55% from Carb); 2 g Protein; 1 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 6 g Carb; 0 g Fiber; 89 mg Sodium; 7 mg Cholesterol; AccuPoints = 0.9;