Many people posted about their New Year's Day food traditions, like Blackeyed Peas. Thanks to my German ancestors, we make kraut balls. Well my Mom makes kraut balls. But this year I learned how to make them too.
Now, before you rush to judgment allow me to say - they are delicious. Mr. P had never had them until this year and after we gobbled them up, he asked me to make another batch the next day.
So here is how you make Sauerkraut Balls.
1/2 lb ground beef
1 lb sausage
1 lg jar of sauerkraut (glass jar, not canned)
1/2 onion, chopped
1 C bread crumbs, plus
2 T regular mustard
Brown beef and sausage. Chop kraut in food processor. Mix kraut and chopped onion into browned meat, and mustard and one beaten egg.
Set mixture aside to cool a bit.
Beat remaining eggs in a small bowl with a folk. Place more bread crumbs in another bowl. Scoop up some of the kraut mixture with a teaspoon and shape into a ball. Dip in egg mixture...
Bake at 350 for 30 minutes. Makes about 4 dozen Sauerkraut Balls.
Emeril's Kicked Up Horseradish Mustard (pictured on the side).
They are seriously yummy. (They are sorta messy to make too. Just so you know. But worth it!)
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