Sauerkraut-Sausage Meatballs

1. 1

   In a large skillet, cook sausage over medium heat until no longer pink; drain.

2. 2

   Place sauerkraut in a food processor; cover and process until finely chopped. Add to pan. Stir in the cream cheese, parsley, prepared mustard, garlic powder, pepper and 1/4 cup bread crumbs; cook and stir over medium heat until cream cheese is melted. Transfer to a large bowl; cover and refrigerate for at least 2 hours.

3. 3

   Shape meat mixture into 1-1/2-in. balls. Combine flour and ground mustard in a shallow bowl. In another bowl, whisk eggs and milk. Place remaining bread crumbs in a third shallow bowl. Coat meatballs with flour, then dip in eggs and roll in bread crumbs.

4. 4

   In an electric skillet or deep fryer, heat oil to 375u00b0. Fry meatballs, a few at a time, for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve with additional prepared mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.