Sauerkraut Balls Appetizer Recipe

Sauerkraut Balls
Deep-Fried Sauerkraut Balls. © Sarah Bossert / Getty Images
  • 50 mins
  • Prep: 30 mins,
  • Cook: 20 mins
  • Yield: 30 Balls (10 servings)
Ratings

Even though this recipe for sauerkraut balls is Americanized, it combines ingredients Eastern Europeans love -- sauerkraut, ham, onion and garlic. When rolled, dipped in fine cracker crumbs and fried, they make a tasty appetizer, especially if served with honey mustard, and would be ideal for tailgating, potlucks and other entertaining. For a lower-fat version, they can be baked in the oven. This recipe is adapted from one by The Fremont Company, makers of SnowFloss and Frank's Sauerkraut.
 

What You'll Need

  • For the Sauerkraut Balls:
  • 2-pounds sauerkraut (drained, squeezed, and finely chopped)
  • 1 medium onion (finely chopped)
  • 1 clove garlic (crushed)
  • 3 tablespoons/1 1/2 ounces butter
  • 2 cups/1/2 pound ham (cooked, finely chopped)
  • 6 tablespoons flour (all-purpose)
  • 1 large egg
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon parsley (chopped)
  • 1/2 cup stock (beef)
  • For Frying:
  • 1 cup vegetable oil (for frying)
  • 1 cup flour (all-purpose)
  • 2 large eggs (mixed with 2 tablespoons water)
  • 1 cup saltine cracker (fine crumbs)
  • Optional; honey mustard for dipping

How to Make It

  1. To make the sauerkraut balls: In a large skillet, saute 1 medium finely chopped onion and 1 clove crushed garlic in 3 tablespoons butter over low heat for 5 minutes. Stir in 1/2 pound finely chopped ham and 6 tablespoons flour and cook until brown.
     
  2. In a large bowl, combine 2 pounds drained and finely chopped sauerkraut, 1 egg, 1/2 teaspoon Worcestershire sauce, 1 tablespoon parsley and 1/2 cup beef stock. Add to contents of skillet and cook on low until mixture forms a thick paste. Remove from heat, cool and chill 3 hours or overnight.
     
  1. To fry the sauerkraut balls: In a deep saucepan, heat oil to 375 degrees. Using a cookie scoop, form 1-inch balls. Roll balls in flour, dip in 2 eggs mixed with 2 tablespoons water and roll in cracker crumbs. Let sauerkraut balls dry for 10 minutes then deep fry until brown on all sides. Watch carefully, because this will only take a few minutes. Drain on absorbent paper.
     
  2. To serve: Serve warm or at room temperature with frilled toothpicks and honey mustard, if desired.
     

Note: Sauerkraut balls may be frozen after breading and fried from the frozen state (watch out for hot oil spattering). For a lower-fat version, bake sauerkraut balls on a parchment-lined sheet in a 350-degree oven for 20 minutes or until browned.

Here are more Eastern European appetizer recipes with an American twist:

Slow-Cooker Polish Sausage Appetizer Recipe

Polish Ham Roll-Ups Recipe