Add meats, onion and parsley to food processor. Process until well mixed.
In a large skillet, melt half of the shortening and sauté mixture, stirring constantly,
until browned. Blend in flour; slowly stir in milk and seasonings. Cook until mixture
is light and fluffy (mixture will be stiff at first. It becomes fluffy as it cooks).
Allow to cool.
Add sauerkraut and stir; put mixture in food processor again and blend. Return
mixture to skillet and cook, stirring constantly, until quite thick. Cool.
Roll into walnut-size balls. Dip in flour, then in beaten eggs, and coat in bread
crumbs. (May be frozen at this point.)
In a large skillet, melt the other half of the shortening and fry until golden.
Serve with honey mustard.
Yield: 100 meat balls
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