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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I have been making this for years. Sauerkraut and Reuben sandwich fans love this. The others ( you know who you are ) not so much. Somehow I never have much, if any, left over. Ingredients:
1 1/2 cup rye toast cracker crumbs (sometimes i have trouble finding this. if so, i use rye bread sliced thin and toast it in a slow oven, about 250 degrees till dry and be made into crumbs) |
4 oz cream cheese |
1 t minced onion |
1 16 oz can sauerkraut, drained |
1 12 oz can corned beef ( i can never find this in my area so i get 3/4 lb corned beef from the deli counter and chop it very fine) |
Directions:
1. In a bowl, Combine 1/4 c of the rye crumbs, cream chese, onion, kraut and corned beef.
2. Roll into balls
3. Roll balls in crumbs to coat
4. Bake at 350 degrees at 15 minutes.
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