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.
Ingredients
- For the Sauerkraut Balls
- 1 medium onion (finely chopped)
- 1 clove garlic (crushed)
- 1 1/2 ounces butter
- 1/2 pound cooked ham (finely chopped)
- 6 tablespoons all-purpose flour
- 2 pounds sauerkraut (drained, squeezed, and finely chopped)
- 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 all-purpose flour
- 2 large eggs (mixed with 2 tablespoons water)
- 1 cup saltine cracker (fine crumbs)
- Optional: honey mustard for dipping
Steps to Make It
Make the Sauerkraut Balls
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Gather the ingredients.
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In a large skillet, sauté onion and garlic in butter over low heat for 5 minutes.
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Stir in ham and 6 tablespoons flour and cook until brown.
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In a large bowl, combine sauerkraut, 1 egg, Worcestershire sauce, parsley, and stock.
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Add to contents of skillet and cook on low until mixture forms a thick paste.
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Remove from heat, cool and chill 3 hours or overnight.
Fry the Sauerkraut Balls
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Gather the ingredients.
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In a deep saucepan, heat oil to 375 F.
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Using a cookie scoop, form 1-inch balls.
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Roll balls in flour.
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Then dip in 2 eggs mixed with 2 tablespoons water.
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Lastly, roll the balls in cracker crumbs.
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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.
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Drain on paper towels.
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Serve warm or at room temperature with frilled toothpicks and honey mustard, if desired.
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Enjoy.
Tips
- Sauerkraut balls can be frozen after breading and fried from the frozen state (watch out for hot oil splattering).
- For a lower-fat version, bake sauerkraut balls on a parchment-lined sheet in a 350 F oven for 20 minutes or until browned.
Nutrition Facts (per serving) | |
---|---|
491 | Calories |
34g | Fat |
35g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 491 |
% Daily Value* | |
Total Fat 34g | 44% |
Saturated Fat 6g | 30% |
Cholesterol 114mg | 38% |
Sodium 1414mg | 61% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 6g | 20% |
Protein 12g | |
Calcium 133mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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