Sauerkraut Balls

1/2 onion
3 T. unsalted butter
1/2 C cooked ham
1 C corned beef
1/2 clove garlic
3T. Flour
1 C. sauerkraut
½ T. Fresh parsley
¼ C. beef broth
1 egg
1 C. milk
1 1/4 C. flour
2 C. Fine, dry bread crumbs
Vegetable oil for frying

In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls. Dip them into the egg mixture and roll them in the bread crumbs. In a skillet, heat 2 inches of oil. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 35 sauerkraut balls.