1 c. sauerkraut, drained and cut up
1 (3 oz.) pkg. sliced corned beef, finely cut up (about 1 c.)
1 c. dry bread crumbs
1 egg, slightly beaten
1 sm. onion, finely chopped (about 1/4 c.)
1/4 c. water
2 tbsp. snipped parsley
1 tsp. prepared horseradish
1 clove garlic, crushed
1/2 tsp. salt
2 eggs, beaten
1/2 c. dry bread crumbs
Prepared mustard

Mix sauerkraut, corned beef, 1 cup bread crumbs, 1 egg, the onion, water, parsley, horseradish, garlic and salt. Refrigerate at least 1 hour. Heat oven to 400 degrees. Shape sauerkraut mixture into 1 inch balls. Dip balls in 2 beaten eggs; then roll in 1/2 cup bread crumbs. Bake on ungreased baking sheet until light brown, about 20 minutes. Serve hot with mustard. Makes 2-3 dozen appetizers.