1 onion, finely chopped
3 tbsp. butter
1 c. finely chopped ham
1 c. finely chopped corned beef
1/2 clove garlic, mashed
6 tbsp. flour
1 egg
2 c. sauerkraut
dash of salt
dash of Worcestershire sauce
1 tbsp. parsley
1/2 c. beef stock
2 c. milk
2 1/2 c. flour and fine dry breadcrumbs

Sauté onion in butter. Add ham, corned beef and garlic; heat. Stir in 6 tablespoons flour and egg. Cook, stirring, until well blended. Drain sauerkraut and put through food chopper. Add to meat mixture with salt, Worcestershire sauce, parsley and stock. Cook until mixture forms a thick paste. Spread on a platter; chill. Shape into 1-inch balls. Dip balls in batter made of milk and remaining flour. Roll in crumbs. Fry in deep 375°F fat until brown.

Yield: 8 to 10 servings.

Increase according to the number needed.