Scrumptious Sauerkraut Balls Recipes

SAUERKRAUT BALLS

This recipe makes about 75 tangy and delicious fried sauerkraut balls.

Provided by NC State Trooper

Categories Appetizers and Snacks Meat and Poultry Pork

Time 4h

Yield 24

Number Of Ingredients 14

Sauerkraut Balls image

Steps:

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 (190 degrees C). 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.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g

Ingredients

3 tablespoons unsalted butter
1 onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
½ clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon chopped fresh parsley
½ cup beef broth
1 egg
2 cups milk
2 ½ cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

GRANDMA'S SAUERKRAUT BALLS

This is a family recipe that's been made for family gatherings since I was a kid. They're delicious, and usually go in the first five minutes of a party, causing dinner to be delayed because everyone is full. The great thing is that they can be made ahead of time and frozen, then reheated as needed.

Provided by Daniel Holloway

Time 2h

Yield 50

Number Of Ingredients 13

Grandma's Sauerkraut Balls image

Steps:

Heat a large saucepan over medium-high heat. Cook and sausage and onion in the hot skillet until sausage is browned and crumbly, 8 to 10 minutes. Drain and discard grease.
Transfer to a large bowl and add sauerkraut, cream cheese, parsley, mustard, garlic powder, and pepper. Mix until well combined. Cover and place in the refrigerator to chill for about 1 hour.
Place flour in a shallow dish. Whisk milk and eggs together in a separate dish. Place bread crumbs in a third dish.
Remove sauerkraut and sausage mixture from the refrigerator and roll into 3/4 inch balls. Roll balls in flour, then in milk-egg mixture, then in bread crumbs.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Deep fry in batches until golden brown, about 3 minutes per batch. Drain on paper towels.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 3.7 g, Cholesterol 28.1 mg, Fat 9.5 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 385 mg, Sugar 0.5 g

Ingredients

3 (16 ounce) packages bulk pork sausage
½ cup finely chopped onion
2 (16 ounce) cans sauerkraut - drained, rinsed, and finely chopped
8 ounces cream cheese, softened
4 tablespoons chopped fresh parsley
2 teaspoons mustard
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup all-purpose flour, or as needed
¼ cup milk
2 large eggs
4 tablespoons dry bread crumbs
1 quart vegetable oil for frying, or as needed