I started out making ham and cheese croquettes, then I saw sauerkraut
I need to use in the fridge. Remembering The ones I had at
Hofbrauhaus in Pittsburgh, I set out to make ham and sauerkraut balls.
This recipe looked like a good starting point if I cut down on the
sauerkraut:

http://www.tasteofhome.com/Recipes/Sauerkraut-Ham-Balls

After playing with my balls for a half an hour or so, they came out
golden delicious. Very handsome balls if I don't say so myself. They
stood up the fire very well - no broken balls which I half expected.

http://www.flickr.com/photos/sqwertz...467773/detail/

Served with all sorts of other balls: 3 kinds of radishes (watermelon,
black, and red - couldn't find any blues) and jicima.

Lunch was a ball!

-sw