Sauerkraut Balls

Heat butter in a large skillet over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 3–4 minutes.

Add the ground ham to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes.

Sprinkle flour over the ham mixture and stir continuously to coat evenly, cooking for 1–2 minutes to remove the raw flour taste.

Gradually pour in the milk while stirring constantly to prevent lumps from forming, then add the drained sauerkraut and reserved sauerkraut juice.

Stir in the chopped parsley and simmer the mixture over low heat for 8–10 minutes until it thickens slightly and flavors meld.

Remove the skillet from heat and let the mixture cool to room temperature, about 10–15 minutes, then refrigerate for at least 30 minutes until cold and firm enough to shape.

Place the seasoned bread crumbs in a shallow bowl and beat the egg in another shallow bowl with 1 tablespoon of water.

Using slightly damp hands or a small spoon, shape the chilled mixture into 16–20 balls about 1½ inches in diameter, working quickly to prevent them from warming.

Dip each ball into the beaten egg mixture, then roll in seasoned bread crumbs until evenly coated.

Heat oil in a deep skillet to 350°F and carefully lower the sauerkraut balls in batches, frying until golden brown on all sides, about 3–4 minutes per batch.

Transfer the fried balls to a paper towel-lined plate to drain excess oil and serve warm as an appetizer or side dish.