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Crisp German Meatballs

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Why I Love This Recipe

Given to me by an old German neighbor of ours, Kate Troppman

Ingredients You'll Need

1/2 pound ground pork sausage
1/4 cup chopped onion
1 can (16 ounces) sauerkraut, drain and chopped
2 tablespoons breadcrumbs, dry and fine
1 package cream cheese, softened
2 tablespoons parsley
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 cup mayonnaise
1/4 cup prepared mustard
2 large eggs
1/4 cup milk
1/2 cup flour
1 cup breadcrumbs, fine
Vegetable oil


Combine sausage and onion in a large pan; cook until sausage is browned, stirring to make it crumble. Drain well. Stir in sauerkraut and 2 tablespoons of breadcrumbs. Combine cream cheese and next 4 ingredients in large bowl; add sausage mixture, stirring well. Cover and let stand for 2 hours. (I put into refrigerator for 1-1/2 hours.) Combine mayonnaise and 1/4 cup mustard; set aside. Combine eggs and milk in small bowl; set aside. Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup breadcrumbs. Pour oil to a depth of 2-inches into fryer; heat to 375° F. Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towel. Serve with mayonnaise mixture.

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