Best Sauerkraut Balls In Cleveland Recipes

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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

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

SAUERKRAUT BALLS



Sauerkraut Balls image

This is a wonderful appetizer that my mother used to make. Even if you are not a lover of sauerkraut you will enjoy these tasty appetizers

Provided by lorelei1959

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces sausage, crumbled or 8 ounces beer, n' brat sausage
1/4 cup finely chopped onion
1 (14 ounce) can sauerkraut (squeeze dry and snip fine)
2 tablespoons breadcrumbs
1 (3 ounce) package cream cheese (can use low fat kind)
2 teaspoons parsley
1 teaspoon prepared mustard
garlic salt
1/4 teaspoon pepper
1/4 cup flour
2 beaten eggs
1/4 cup milk
1 cup breadcrumbs

Steps:

  • Cook sausage and onion until meat is brown.
  • Drain.
  • Add sauerkraut and 2 T bread crumbs to the mixture.
  • Combine cream cheese,parsley, mustard, garlic salt and pepper.
  • Add to sauerkraut mixture.
  • Chill one hour.
  • Form into small balls and coat with flour.
  • Dip in egg-milk mixture and roll in bread crumbs.
  • Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.

Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 7.5, Cholesterol 101, Sodium 1055, Carbohydrate 26.2, Fiber 3.4, Sugar 3.5, Protein 12.1

MARY BETH'S SAUERKRAUT BALLS



Mary Beth's Sauerkraut Balls image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h50m

Yield about 4 dozen

Number Of Ingredients 12

1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
  • Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
  • In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

SCRUMPTIOUS SAUERKRAUT BALLS



Scrumptious Sauerkraut Balls image

The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!

Provided by Marie Velez-Kirk

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 2h20m

Yield 12

Number Of Ingredients 14

1 pound pork sausage
¼ cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
½ teaspoon prepared yellow mustard
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
¼ cup all-purpose flour
1 egg, beaten
¼ cup milk
¾ cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

Steps:

  • In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
  • Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
  • Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g

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