Applewood Smoked Ham & Sauerkraut Balls
Crispy bites filled with sweetly smoky ham and pleasantly tangy sauerkraut, served with a Dijon mustard dipping sauce.
Preparation Time: 35 minutes
Cooking Time: 10 minutes
Total Time: 45 minutes
Serves: 6 people
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Ingredients
- 1 Tbsp Vegetable Oil
- 1 Medium Onion, minced
- 1 Clove Fresh Garlic, minced
- 2 Cups Sauerkraut, rinsed, dried and chopped
- 1 1/2 Cup Nueske's Applewood Smoked (Boneless) Ham, coarsely chopped
- 2 Tbsp Fresh Parsley, minced
- 1 tsp Dry Mustard
- 1/2 Cup Flour
- 2 Large Eggs, frothed with fork
- 1/4 Cup Bread Crumbs, finely textured
- Fresh Ground Pepper, to taste
- Peanut Oil, for frying
- 1/4 Cup Mayonnaise
- 4 tsp Dijon Mustard
Method
- Sauté garlic and onion in pan about 3 minutes. Remove from pan and mix with sauerkraut, mam, fresh parsley and dry mustard. Use hands to form into 1 1/2”–2” balls.
- To bread the ham balls, put flour, egg, and bread crumbs in separate shallow bowls. Roll each ball in flour, then in egg, and finally in bread crumbs.
- Heat 2” of oil to 375°F. Fry until crisp and golden brown (about 3 minutes), turning them as necessary. Place fried ham balls on a double thickness of paper towels, on a cookie sheet, in oven preheated to 200°F, to keep warm before serving.
- For dipping sauce, combine mayonnaise and mustard and serve with hot ham ball.
- Ham Balls may be fried in advance, cooled and refrigerated. To reheat, place in a single layer on a cookie sheet; bake in a preheated oven at 350°F until crisp (about 20 minutes).
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