Title: Sauerkraut ham balls
 Categories: Appetizers, Main dish
      Yield: 12 Servings
 
      1 lb Ground fully cooked ham
      1 cn Sauerkraut, drained and
           -chopped (16 oz.)
    1/4 c  Finely chopped onion
    3/4 c  Plus 2 tb. dry bread crumbs,
           - divided
      1 pk Cream cheese (3-oz.),
           - softened
      2 tb Chopped fresh parsley
      1 tb Prepared mustard
    1/4 ts Garlic powder
    1/8 ts Pepper
    1/2 c  All-purpose flour
      2    Eggs
    1/4 c  Milk
           Oil for deep-frying
 
  In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread
  crumbs. In another bowl, combine cream cheese, parsley, mustard,
  garlic powder and pepper; stir into sauerkraut mixture. Chill for at
  least 1 hour to overnight. Shape intp 3/4-in. balls; coat with flour.
  In a small bowl, beat eggs and milk. Dip ham balls into the mixture.
  Then roll in the remaining bread crumbs. Heat oil to 375 in a
  deep-fat fryer or electric skillet; fry ham balls until golden brown.
  Drain. Yield: 60 appetizers. Recipe can be made into larger balls and
  served as a main dish.