1/3 c. chopped onion
1 c. all-purpose flour
2 lbs. ground beef
1 tbsp. Worcestershire sauce
1 tsp. salt
1 to 2 drops hot pepper sauce
1 c. butter, softened
1 1/2 c. milk
1 tbsp. prepared horseradish
1 1/2 tsp. prepared mustard
1/2 tsp. pepper
1 (16 oz.) can sauerkraut, drained and finely chopped

COATING:

1 c. all-purpose flour
1 c. milk
1 egg, beaten
2 c. dry bread crumbs

Saute onion in butter until transparent. Add flour in gradual amounts, stirring until smooth. Heat and stir 1 minute. Add milk slowly, stirring constantly until smooth. Heat and stir 1/2 to 1 minute. Remove from heat. Crumble ground beef in 3-quart saucepot and brown evenly. Drain. Add remaining ingredients except sauerkraut. Heat and stir 2 minutes. Mix in sauerkraut and sauce. Cover and chill 4 to 6 hours or overnight.

Shape generous tablespoonfuls of chilled meat mixture into balls. Beat egg and milk together for coating. Roll balls in flour to coat and then dip into egg- milk mixture. Coat with bread crumbs. Heat 2 inches of vegetable oil in large saucepan or electric skillet to 375 degrees. Fry 8 to 10 meatballs at a time for 3 to 4 minutes or until golden brown. Drain on paper towels. Serve warm with horseradish sauce, mustard or barbecue sauce. 5 to 6 dozen.