Tuesday, April 10, 2012

McGarvey's Sauerkraut Balls

Here, courtesy of Shelley Solomon Prueter (daughter of McGarvey's owner Eddie Solomon), is THE recipe for McGarvey's Famous Sauerkraut Balls.

½ lb Pork
½ lb Ham
½ lb Corned Beef
2 lbs Sauerkraut
1 tsp Dry Mustard
1 small Onion
1 pinch Parsley
2 cups Flour
2 cups of milk


Grind together meat, onion and parsley. Brown in a skillet.

Add flour, milk and mustard. Cook until fluffy. Cool.

Add sauerkraut, grind again. Roll in flour, then dip in egg and roll in fresh bread crumbs. Deep fry until dark brown.

4 comments:

  1. These were the best Sauerkraut Balls I had ever tasted...Before or after...We looked forward to when they would have these and always appreciated them...

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  2. Can you unravel my confusion as to what exactly to do from "Add flour, milk and mustard..." through "...bread crumbs."?
    Do I add that to the meat I've just browned and then cook "until fluffy" and then roll into balls, roll into a little additional flour, dip in (surprise) eggs, roll in (an unexpected guest) bread crumbs and finally deep fry?

    Thanks.

    Can you tell this will be the first time I've done anything more challenging than use the microwave? ��

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  3. Sounds like u need help. Make the mixture into small balls less than 1 inch. Beat eggs well & dip balls in egg then roll in breadcrumbs

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