1 onion, finely chopped
3 tbsp. butter
1 c. finely chopped ham
1 c. finely chopped corned beef
1/2 clove finely chopped garlic
6 tbsp. flour
1 egg
2 c. Snow Floss sauerkraut
1/4 tsp. Lowry salt
1/4 tsp. Accent
1/4 tsp. worcestershire sauce
1 tbsp. parsley
1/2 c. beef broth

Batter:

2 c. milk
2 1/2 c. flour
Dry (fine) bread crumbs

Saute onion in butter.

Add meats and garlic. Heat well, stir in flour and egg and continue to cook, stirring until mixture is well blended.

Add sauerkraut that has been thoroughly drained and ground in food chopper. Add seasonings, parsley, and beef broth and cook until the mixture forms a thick paste. Spread paste on a platter to cool. Then chill in refrigerator.

Shape the mixture into 1 inch balls. Dip balls into the batter mixture. Roll them in fine dry bread crumbs.

Fry balls in deep hot fat (375 degrees) to a rich brown. May be frozen.