Sauerkraut Ham Balls

1 lb Ground fully cooked ham

1 cn Sauerkraut, drained and

-chopped (16 oz.) 1/4 c Finely chopped onion

3/4 c Plus 2 tb. dry bread crumbs,

- divided 1 pk Cream cheese (3-oz.),

- softened 2 tb Chopped fresh parsley

1 tb Prepared mustard

1/4 ts Garlic powder

1/8 ts Pepper

1/2 c All-purpose flour

2 Eggs

1/4 c Milk

Oil for deep-frying In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight. Shape intp 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the mixture. Then roll in the remaining bread crumbs. Heat oil to 375 in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers. Recipe can be made into larger balls and served as a main dish.