Spicy Sauerkraut Balls 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 (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)



Sauerkraut Balls (Fried or Baked, with Bratwurst or Vegetarian) image

Crispy, golden brown breading encases sauerkraut and cooked bratwurst bound with cream cheese. Sauerkraut balls are a delicious all-in-one appetizer that partner great with beer.

Provided by CraftBeering

Categories     Beer Garden Menu

Time 30m

Number Of Ingredients 14

3 links (about 1/2 lb) uncooked bratwurst, casings removed
1 onion, medium sized, diced
1 1/2 cup sauerkraut, drained
2 tbsp bread crumbs
1 tbsp parsley, finely chopped
3 tbsp cream cheese
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
4 tbsp flour
2 eggs
1/4 cup beer (sub with water or milk)
1 cup Panko breadcrumbs (might need a bit extra)
cooking oil as needed for deep frying

Steps:

  • In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
  • In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
  • Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
  • Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
  • Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
  • Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
  • Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
  • Heat oven to 375 F.
  • Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

Nutrition Facts : Calories 124 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4, Sodium 470 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

SAUERKRAUT MEATBALLS



Sauerkraut Meatballs image

This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. -Christine Batts, Murray, Kentucky

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 15

1/2 pound bulk spicy pork sausage
1/4 cup finely chopped onion
1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
2 tablespoons plus 3/4 cup dry bread crumbs, divided
3 ounces cream cheese, softened
2 tablespoons minced fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
2 large eggs
1/4 cup whole milk
Oil for deep-fat frying
1/2 cup mayonnaise
2 tablespoons spicy brown mustard

Steps:

  • In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

Nutrition Facts :

MOM'S SAUERKRAUT BALLS



Mom's Sauerkraut Balls image

I got this recipe from my mom a long time ago, and they're one of my favorites. I use my food processor to chop the ham, corned beef and sauerkraut. The prep time includes allowing the balls to cool in the refrigerator for an hour, but doesn't allow for letting the mixture cool before rolling into balls. My recipe doesn't include how many sauerkraut balls this makes, so I'm going to guess. The number will vary depending on how big you make the sauerkraut balls.

Provided by Jennifer

Categories     Weeknight

Time 1h35m

Yield 20-30 sauerkraut balls

Number Of Ingredients 14

1 medium onion, minced
2 tablespoons butter
1 cup very finely chopped deli ham
1 cup very finely chopped deli corned beef
1/4 teaspoon garlic salt
1 tablespoon prepared mustard
3 teaspoons minced dried parsley
1/8 teaspoon black pepper
2 cups sauerkraut, well drained and finely chopped
2/3 cup flour, divided
1/2 cup beef stock
2 eggs, well beaten
1/2 cup fine dry breadcrumb
vegetable oil (for frying)

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.

Nutrition Facts : Calories 54, Fat 2.1, SaturatedFat 1, Cholesterol 25.8, Sodium 193.7, Carbohydrate 6.5, Fiber 0.7, Sugar 0.7, Protein 2.2

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

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