Crisp German Meatballs

Ingredients

• 1/2 lb pork sausage
• 1/4 cup onion, chopped

• 1 (16 ounce) can sauerkraut, drain and chopped
• 2 tablespoons fine dry breadcrumbs
• 8 ounces neufchatel cheese or cream cheese, softened
• 2 tablespoons parsley
• 1 teaspoon prepared mustard
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 cup mayonnaise
• 1/4 cup prepared mustard
• 2 eggs
• 1/4 cup milk
• 1/2 cup flour
• 1 cup fine breadcrumb
• vegetable oil

Directions

1. 1

   Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.

2. 2

   Stir in sauerkraut and 2 tbsp breadcrumbs.

3. 3

   Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.

4. 4

   Cover and let stand for 2 hours.

5. 5

   Combine mayonnaise and ¼ cup mustard; set aside.

6. 6

   Combine eggs and milk in a small bowl; set aside.

7. 7

   Shape sausage mixture into ¾“ balls; roll in flour.

8. 8

   Dip each ball in reserved egg mixture; roll balls in breadcrumbs.

9. 9

   Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.

10. 10

    Fry, a few at a time, for 2 minutes or until golden brown.

11. 11

    Drain on paper towel.

12. 12

    Serve with mayonnaise mixture.