Old Fashioned Sauerkraut Balls Recipes

GERMAN SAUERKRAUT BALLS

Steps:

• Add potatoes to pot and cover with cold water and place on stove over high heat. Bring to boil, reduce heat to medium and simmer until easily pierced with a knife, about 15-20 minutes, depending on size. Drain, then immerse in cold water. Once cool enough to handle, remove skins.
• Squeeze as much liquid from the sauerkraut as you can, then add into a large bowl along with potatoes, egg, 1/4 cup bread crumbs, parsley and spices. Mash them with a fork until potatoes are mostly mashed and everything is thoroughly mixed.
• Spread the remaining 1 cup of breadcrumbs on a plate. Form the potato sauerkraut mixture into golf ball sized spheres, about 1/8 of a cup of mixture per ball. Roll them in the breadcrumbs until fully coated.
• Place balls on parchment paper lined tray and refrigerate for at least 30 minutes.
• Preheat 3/4 inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side.
• Remove and drain on paper towel lined plate. Serve hot with your favorite dipping sauce.

MOM'S SAUERKRAUT BALLS

Steps:

• In a large skillet, saute onion in butter until tender.
• Add ham and corned beef; cook, stirring often, for five minutes.
• Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
• Mix well.
• Cook for 10 minutes, stirring often.
• Spread sauerkraut mixture on a platter and allow to cool.
• When mixture is cool enough to touch, shape into 1- inch size balls.
• Refrigerate sauerkraut balls for 1 hour.
• Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
• Fry in hot oil in a deep fryer until golden brown.

MARY BETH'S SAUERKRAUT BALLS

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.

SAUERKRAUT BALLS

Steps:

• In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
• Stir in ham and garlic powder.
• Add in 2 TBSP flour and stir and cook for about 1 minute.
• Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
• Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
• While mixture is chilling, make Russian Dressing dipping sauce following directions below.
• Once sauerkraut/ham mixture is completely cold, form into 1" balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
• Set up a breading station. Put flour in a shallow bowl (or I like to use paper plates for easy clean up). Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
• Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
• Remove sauerkraut balls from refrigerator. You can use three methods to fry the sauerkraut balls. Choose which one is best for you.
• SKILLET FRYING: Heat about 1" of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
• AIR FRYER: (This is the method I used) Spray sauerkraut balls with cooking spray. Heat air fryer to 400 degrees F. Place sauerkraut balls in basket allowing for space and not over crowding. (depending on the size of your air fryer basket, you may need to work in batches.) Air fry for approximately 5 minutes, shaking the basket once during cooking time.
• OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time.
• Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
• Combine all ingredients in a small bowl. Cover and refrigerate to combine flavors for at least 2 hours.

SAUERKRAUT BALLS

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.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).