Crisp German Meatballs

• lb pork sausage↗1⁄2
• cup onion, chopped↗1⁄4
• (16 ounce) can sauerkraut, drain and chopped↗1
• tablespoons fine dry breadcrumbs↗2
• ounces neufchatel cheese or 8 ounces cream cheese, softened↗8
• tablespoons parsley↗2
• teaspoon prepared mustard1
• teaspoon garlic powder↗1⁄2
• teaspoon pepper↗1⁄8
• cup mayonnaise↗1
• cup prepared mustard1⁄4
• eggs↗2
• cup milk↗1⁄4
• cup flour↗1⁄2
• cup fine breadcrumbs↗1
• vegetable oil↗

Step-by-step instructions

1. 1

   Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.

2. 2

   Stir in sauerkraut and 2 tbsp breadcrumbs.

3. 3

   Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.

4. 4

   Cover and let stand for 2 hours.

5. 5

   Combine mayonnaise and ¼ cup mustard; set aside.

6. 6

   Combine eggs and milk in a small bowl; set aside.

7. 7

   Shape sausage mixture into ¾“ balls; roll in flour.

8. 8

   Dip each ball in reserved egg mixture; roll balls in breadcrumbs.

9. 9

   Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.

10. 10

    Fry, a few at a time, for 2 minutes or until golden brown.

11. 11

    Drain on paper towel.

12. 12

    Serve with mayonnaise mixture.