1 teaspoon canola oil
1 pound sweet Italian turkey sausage, casings removed, sausage crumbled
1 (14.4oz) can of sauerkraut, rinsed, drained, and finely chopped
1 (8 oz) package of fat-free cream cheese, at room temperature
1 cup of plain dry bread crumbs

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon until browned, about 10 min. Remove from the heat. Stir in the sauerkraut and cream cheese until blended. Transfer the mixture to a large bowl. Cover and refrigerate until chilled, about 45 min.
Preheat oven to 350 degrees. Spray a nonstick 10x15 inch jelly roll pan with nonstick spray.
With wet hands, shape the sausage-sauerkraut mixture into 30 (1 1/4 inch) balls. Place the bread crumbs on wax paper. Roll the balls in the crumbs to coat evenly. Place in a single layer without touching each other on the jelly roll pan. Spray lightly with nonstick spray. Bake until browned 25 to 30 min. Serve at once.

PER SERVING: (2 sauerkraut balls) 73 cal. 2 g fat, 1 gram sat fat, 0 gram trans fat, 19 mg chol. , 394 mg sodium, 5 g carb, 1 gram fiber, 8 gram Prot., 44 mg calc. Points value 1 point