1 medium onion, minced
2 tablespoons margarine
1 cup minced ham slices
1 cup minced corned beef slices
2 cups sauerkraut, drained
½ cup flour
½ cup beef stock
1 tablespoon mustard
¼ teaspoon garlic salt
3 tablespoons minced parsley
1/8 teaspoon pepper

Saute onion in margarine. Add ham and corned beef, mix well, cook 5 minutes. Add sauerkraut and stir, add flour and stir, add beef stock, mustard, garlic salt, parsley and pepper then stir well and simmer for ten minutes. Spread mixture on a platter and set to cool in the frig for about one hour. Once cool, shape mixture into balls approximately one inch in diameter (no larger). Roll balls in flour, coat with beaten eggs (2) and roll in dry bread crumbs. Deep fry prepared balls in solid vegetable oil.

Serve hot with cocktail sauce.

Sauerkraut balls can be prepared several days prior to serving, refrigerated, and then be reheated on a cookie sheet in a 300 degree oven for 20 minutes or until hot.