Crisp German Meatballs
- Main Ingredient: Pork Cheese Eggs
- Course: Appetizers
- Cuisine: German
- Yield:
Crisp German Meatballs ingredients
- 1⁄2 lb Grd pork sausage
- 1⁄4 c Onion, chopped
- 1 cn 16 0z saurkraut, drain & chopped
- 2 T Breadcrumbs,dry & fine
- 1 pk cream cheese, softened
- 2 T parsley
- 1 t Prepared mustard
- 1⁄4 t garlic salt
- 1⁄8 t Pepper
- 1 c Mayo
- 1⁄4 c Prepared mustard
- 2 Eggs
- 1⁄4 c Milk
- 1⁄2 c flour
- 1 c breadcrumbs, fine
- Veg. oil
Cooking Crisp German Meatballs
1. Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble.
2. Drain well.
3. Stiri in kraut & 2 T breadcrumbs.
4. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well.
5. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside.
6. Combine eggs & milk in sm bowl; set aside.
7. Shape sausage mixture into 3/4" balls; roll in flour.
8. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs.
9. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fryi, a few at a time, 2 min or til golden brown.
10. Drain on paper towel.
11. Serve with mayo mixture.
Post new comment