Sauerkraut Balls

1/2 pound ground pork
1/2 pound ground beef
1 medium minced onion
1 (16 ounce) can sauerkraut (undrained)
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 tablespoon horseradish
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 egg, beaten
1 tablespoon Parmesan cheese
1/2 teaspoon garlic salt
1 teaspoon poultry seasoning
1 cup saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

Breading:
3 eggs
1/3 cup milk
1 cup (or more) dry bread crumbs
1 teaspoon poultry seasoning
Oil for deep frying

Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil (370 degrees F) for 4 to 5 minutes or until cooked completely through.

Makes 60 to 70 sauerkraut balls.