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Makes about 32 balls3 tablespoons CRISCO Shortening 1/2 cup finely chopped onion 1 cup finely chopped cooked ham 1 cup finely chopped cooked corned beef 1 clove garlic, minced 6 tablespoons all-purpose flour 1/2 teaspoon dry mustard 1 can (16 ounces) sauerkraut, drained and finely chopped 1 tablespoon snipped parsley 1/2 cup beef broth 1-1/4 cups all-purpose flour 1 cup milk 1 egg, fork beaten 1 cup fine dry bread crumbs CRISCO Shortening for deep frying Melt 3 tablespoons Crisco in a saucepan. Add onion and cook over low heat for 5 minutes or until tender, stirring occasionally. Add ham, corned beef, and garlic; heat well. Mix 6 tablespoons flour with dry mustard and stir in until well blended. Add sauerkraut, parsley, and beef broth; cook and stir for 2 to 3 minutes or until mixture forms a thick paste. Spread mixture in a shallow pan; cover and chill for 2 hours. Shape mixture into 1-inch balls. Beat 1-1/4 cups flour, milk, and egg in a medium bowl until smooth. Dip balls into batter, then roll in bread crumbs. Set aside. Heat Crisco to 375ºF in a deep saucepan or a deep fryer. Fry balls in hot Crisco for 2 minutes or until well browned and cooked inside. Serve as main dish or appetizer. |
