Sauerkraut Balls and Dipping Sauce

You know you came up with a good recipe when even
unsuspecting and picky 4 year olds gobble them up.
This is a good way to use up leftover corned beef.

Ingredients:
3 tablespoons unsalted butter
1 onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
1/2 clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon chopped fresh parsley
1/2 cup beef broth
1 egg
2 cups milk
2 1/2 cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

Directions:
In a large skillet, melt butter over medium-low heat.
Add onion and cook until softened.
Stir in ham, corned beef and garlic.
Cook mixture, stirring constantly for 1 minute.
Stir in 6 tablespoons flour and cook mixture over moderate heat,
stirring occasionally, for 3 minutes.
Stir in sauerkraut, parsley, and broth;
cook for 3 minutes or until thickened and paste-like.
Spread mixture on a platter and chill for at least 3 hours.
Heat oil in deep-fryer to 375 degrees F.
In a bowl, whisk together the egg, milk and 2 1/2 cups flour.
Shape the sauerkraut mixture by level teaspoons in to balls,
dip them into the egg mixture and roll them in the bread crumbs.
Fry balls in batches for 2 to 3 minutes or until golden brown.
Transfer to paper towels to drain. Serve warm.

Creamy Horseradish Dipping Sauce:
1/2 cup prepared horseradish
1/2 cup sour cream
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Mix ingredients together and let chill in
the refrigerator for 1 hour before serving.