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."
- 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 e-mail address is firstname.lastname@example.org.