Best 2 Scrumptious Sauerkraut Balls Recipes

Indulge in the tantalizing flavors of Scrumptious Sauerkraut Balls, a culinary delight that seamlessly blends the tangy zest of sauerkraut with a symphony of savory ingredients. These bite-sized wonders, crafted with a delectable combination of ground beef, rice, and a medley of aromatic spices, promise a burst of flavor in every bite. Accompanying this main course masterpiece are two delectable side dishes that elevate the dining experience to new heights. Savor the creamy richness of Tangy Cucumber Salad, a refreshing complement to the tangy sauerkraut balls, while the classic German Potato Salad adds a hearty and comforting touch to the meal. Dive into this culinary journey and discover the perfect harmony of flavors in Scrumptious Sauerkraut Balls, complemented by the refreshing zest of Tangy Cucumber Salad and the comforting warmth of German Potato Salad.

Let's cook with our recipes!

SAUERKRAUT BALLS

Sauerkraut Balls image

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

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

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

GRANDMA'S SAUERKRAUT BALLS

Grandma's Sauerkraut Balls image

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

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

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

Tips:

To save time, use pre-shredded sauerkraut. You can find it in the refrigerated section of most grocery stores.
If you don't have any sauerkraut juice, you can use chicken or vegetable broth instead.
Be sure to drain the sauerkraut well before adding it to the meat mixture. This will help to prevent the balls from being too soggy.
Don't overmix the meat mixture. Overmixing can make the balls tough.
If you're short on time, you can cook the sauerkraut balls in the oven instead of frying them. Bake them at 350 degrees Fahrenheit for 20-25 minutes, or until they're cooked through.

Conclusion:

Sauerkraut balls are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover sauerkraut. So next time you're looking for something new and tasty to try, give sauerkraut balls a try!