• 1½ C Nueske's Smoked Ham, coarsely chopped
• 2 C sauerkraut, rinsed, dried and chopped
• ¼ C bread crumbs, finely textured
• 1 Tbsp vegetable oil
• 1 large egg, frothed with fork
• 1 tsp dry mustard
• 2 Tbsp fresh parsley, minced
• Fresh ground pepper to taste
• 1 medium onion, minced
• 1 medium clove fresh garlic, minced
• 1 large egg white, frothed with fork for frying
• ½ C flour, for frying
• 1 C dry bread crumbs, finely textured, for frying
• Peanut oil, for frying
• Dipping Sauce
• ¼ C light mayonnaise
• 4 tsp Dijon mustard

Sauté garlic and onion in pan about 3 minutes. Remove from pan and mix with other ingredients. Use hands to form into 1-inch balls. Put flour, egg and bread crumbs (from Frying recipe) in separate shallow bowls. Dip each ball in flour, then in egg, finally in bread crumbs. Heat a 2-inch depth of oil to 375° . Fry until crisp and golden brown (about 3 minutes), turning them as necessary. Place fried meat balls on double-thickness of paper towels on cookie sheet in oven preheated to 200° to keep warm. For Dipping sauce combine mayonnaise and mustard at room temperature and serve with hot ham ball. 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° until crisp (about 20 minutes).