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Crisp German Meatballs

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“Savoury appetizers - posted by request”
2hrs 50mins
60 meatballs

Ingredients Nutrition


  1. Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.
  2. Stir in sauerkraut and 2 tbsp breadcrumbs.
  3. Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.
  4. Cover and let stand for 2 hours.
  5. Combine mayonnaise and ¼ cup mustard; set aside.
  6. Combine eggs and milk in a small bowl; set aside.
  7. Shape sausage mixture into ¾“ balls; roll in flour.
  8. Dip each ball in reserved egg mixture; roll balls in breadcrumbs.
  9. Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.
  10. Fry, a few at a time, for 2 minutes or until golden brown.
  11. Drain on paper towel.
  12. Serve with mayonnaise mixture.

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