Ingredient list:

1/2 lb of ground pork sausage.
1/4 cup of onions, chopped.
16 ounces of sauerkraut, drained and chopped.
2 tablespoons of dry breadcrumbs.
3 oz of cream cheese, softened.
2 tablespoons of fresh parsley, chopped.
1 teaspoon of prepared mustard.
1/4 teaspoon of garlic salt.
Pinch of freshly-ground black pepper.
1 cup of mayonnaise.
1/4 cup of prepared mustard.
2 large eggs.
1/4 cup of milk.
1/2 cup of all-purpose flour.
1 cup of dry bread crumbs.
Vegetable oil.

Cooking method:

In a large skillet, combine the ground pork sausage and chopped onions; cook until the sausage is browned, stirring until it crumbles.

Drain well.

Stir in the sauerkraut and 2 tablespoons of breadcrumbs.

In a large bowl, combine the cream cheese, parsley, 1 teaspoon of mustard, garlic salt and black pepper.

Add sausage mixture; stir thoroughly. Cover and chill for 2 hours.

Combine the mayonnaise and 1/4 cup of mustard; set aside.

In a small bowl, combine the eggs and milk; set aside.

Shape the sausage mixture into three-quarter inch balls; roll in flour.

Dip each ball in reserved egg mixture; roll balls in 1 cup of bread crumbs.

Pour the vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375F.

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

Drain on paper towels.

Serve with mayonnaise mixture.

Source: Meatball Recipes.