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Sauerkraut Balls Recipe


auerkraut Balls

Sauerkraut Balls with Honey Mustard Dipping Sauce

© 2008 Barbara Rolek licensed to About.com, Inc.
This recipe 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. 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.

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Take this virtual tour of a sauerkraut factory.

Makes 30 Sauerkraut Balls

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 1 (2-pound) bag or can sauerkraut, drained, squeezed and finely chopped
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 3 tablespoons butter
  • 2 cups (1/2 pound) cooked ham, finely chopped
  • 6 tablespoons all-purpose flour
  • 1 large egg plus 2 large eggs mixed with 2 tablespoons water
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • 1/2 cup beef stock
  • All-purpose flour
  • Fine cracker crumbs


  1. In a large skillet, saute onion and garlic in butter over low heat for 5 minutes. Stir in ham and flour and cook until brown.

  2. In a large bowl, combine sauerkraut, 1 egg, Worcestershire sauce, parsley and beef stock. Add to contents of skillet and cook on low until mixture forms a thick paste. Remove from heat, cool and chill 3 hours or overnight.

  3. In a deep saucepan, heat oil to 375 degrees. Using a cookie scoop, form 1-inch balls. Roll balls in flour, dip in 2 eggs mixed with 2 tablespoons water and roll in cracker crumbs. 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. Drain on absorbent paper.

  4. Serve warm or at room temperature with frilled toothpicks and honey mustard, if desired.
Note: Sauerkraut balls may be frozen after breading and fried from the frozen state (watch out for hot oil spattering). For a lower-fat version, bake sauerkraut balls on a parchment-lined sheet in a 350-degree oven for 20 minutes or until browned.
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