My Grandma's Sauerkraut Ball Recipe

Sauerkraut Balls
Body:
4 T. butter
1 med. Finely chopped onion
Fresh pressed garlic
1 ½ c. fine chopped ham
4 T. flour
½ c broth (ham juice, kraut juice, whatever)
3 c. kraut
Fry the onion and ham
Mix flour and broth and add
Stirring and mixing over heat until thickened
Then add your kraut mixing well.
Let cool (in fridge if necessary)
Should be stiff.
Form into small balls. Not to big, but big enough to hold together.
Dip:
2 ½ c flout
2 eggs
Milk
Lots of plain bread crumbs
Eggs and milk should be like French toast consistency
Roll balls in flour to firm
Dip in egg mixture
Roll in bread crumbs
You can do the egg/crumb 2x if you wish
Make sure they are firm enough to hold up when you deep fry
Only deep fry to slightly golden
And then you can eat them!
They also reheat in the microwave