Reuben Sandwich Meatballs

Ingredients

• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 1 cup cooked ham, finely chopped
• 1 1/2 cups corned beef, finely chopped
• 1/2 garlic clove, crushed
• 2 tablespoons German mustard
• 1 tablespoon worcestershire sauce
• 6 tablespoons all-purpose flour
• 2 cups sauerkraut, drained and minced
• 1 tablespoon fresh parsley, chopped
• 1/2 cup beef broth
• 1 egg
• 2 cups milk
• 2 1/2 cups all-purpose flour
• 4 cups fine dry breadcrumbs
• 1 quart oil
• 4 cups thousand island dressing

Directions

1. 1

   In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

2. 2

   Stir in sauerkraut, parsley, and broth, mustard and Worcestershire sauce; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.

3. 3

   Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons into tightly-packed balls, dip them into the egg mixture and roll them in the bread crumbs.

4. 4

   Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm with Thousand Island salad dressing for dipping.