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Shared Recipes

Crisp German Meatballs

(Shared recipe submitted by Sandy Lampe.)

Sandy writes: "I had to take a German appetizer to an event I was attending. This is what I found and it is good and easy. My type of meal preparation."

Ingredients

  • 1/2 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 1 can (16 ounces) sauerkraut, drain and chopped
  • 2 tablespoons breadcrumbs, dry and fine
  • 1 package cream cheese, softened
  • 2 tablespoons parsley
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 cup mayonnaise
  • 1/4 cup prepared mustard
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 cup dry breadcrumbs, fine
  • Vegetable oil

Combine sausage and onion in a large pan; cook until sausage is browned, stirring to make it crumble. Drain well. Stir in sauerkraut and 2 tablespoons of breadcrumbs. Combine cream cheese and next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover and refrigerate for about 2 hours.

Meanwhile, combine mayonnaise and 1/4 cup mustard; set aside. Combine eggs and milk in small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup breadcrumbs. Pour oil to a depth of 2-inches into fryer; heat to 375° F. Fry, a few meatballs at a time, 2 minutes or until golden brown. Drain on paper towels. Serve with mayonnaise mixture.

About Sandy: Sandy is a cousin I discovered when searching for genealogy information on the Internet. We were able to share a lot of information about our respective family members. I am so glad she decided to add some of her recipes to the site. Her email address is elampe@machlink.com.

Additional recipes submitted by Sandy:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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