Crisp German Meatballs
Crisp German Meatballs is an impressive dinner. Made with 1/2 lb. ground pork sausage, 1/4 c. chopped onion, 1 (16 oz.) can chopped sauerkraut, drained, 2 tbsp. fine dry bread crumbs and 1 (3 oz.) pkg. cream cheese, softened, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles.
Drain well.
Stir in sauerkraut and 2 tablespoons bread crumbs.
Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well.
Cover and chill 2 hours.
Combine mayonnaise and mustard; set aside.
Combine eggs and milk in a 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 bread crumbs.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375Β°.
Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towel.
Serve with mayonnaise mixture.
Yields 5 dozen.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment