---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Beef
       Yield: 75 servings
       1    Onion, chopped fine
       3 tb Unsalted butter
       1 c  Cooked ham, finely chopped
       1 c  Corned beef, finely chopped
     1/2    Garlic clove, minced & mashe
            - to a paste
       6 tb Flour
       2 c  Sauerkraut, drained & choppe
            - fine
       1 tb Fresh parsley, finely choppe
     1/2 c  Beef broth
       1 lg Egg
       2 c  Milk
   2 1/2 c  Flour
       4 c  Dry bread crumbs, fine
            Vegetable oil for frying
   from Tom Brown’s Coach Light in Chicago.
   In a large skillet, cook onion in the butter over mod-low heat, stirring,
   until softened.  Stir in ham, corned beef, and garlic. Cook the mixture,
   stirring, for 1 minute.  Stir in 6 Tbsp flour and cook mixture over
   moderate heat, stirring, for 3 minutes.  Stir in kraut, parsley, and broth
   and cook for 3 minutes or until it is thickened and paste-like. Spread
   mixture on a platter and chill for at least 3 hours.
   In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the
   kraut mixture by level teaspoons into balls, dip them into the egg mixture
   and roll them in the bread crumbs.
   In a kettle, heat 2 inches of oil to 375f on a thermometer.  Fry the balls
   in batches for 2-3 minutes or until golden brown. Transfer to paper towels
   to drain.
   Makes about 75 sauerkraut balls.
   a Gourmet Mag 1958 favorite.