Scrumptious sauerkraut balls are a fun little treat that mix tangy sauerkraut with tasty meats and spices, all wrapped up in a crispy breading. They are perfect for snacking or serving at parties!
These bites are super easy to make, and your friends will think you’re a cooking star when they taste them! I love dipping them in mustard for an extra kick—yum!
Key Ingredients & Substitutions
Sauerkraut: The star of the show! Make sure to drain it well and chop it finely for even flavor distribution. If you’re not a fan of sauerkraut, you can try using finely shredded cabbage instead.
Meat: Cooked ham gives a fantastic flavor, but ground pork or cooked sausage can work beautifully too. For a vegetarian option, replace meat with mushrooms or extra cheese.
Cheese: Cheddar is great for melting and flavor. If you want something different, feel free to use Swiss or gouda for a unique taste.
Breadcrumbs: Regular breadcrumbs are a must for that crispy coating. For gluten-free, consider using crushed cornflakes or gluten-free breadcrumbs.
How Do You Ensure Perfectly Formed and Fried Sauerkraut Balls?
Forming the balls can be tricky, but a little patience goes a long way! Make sure the mixture is moist but not too sticky. If your hands get too messy, lightly flour them to help shape the balls more easily.
- Shape each ball about 1 ½ inches in diameter; this size ensures they cook evenly.
- Coat in flour, then the beaten egg, and finally breadcrumbs to create that crunchy exterior.
- Frying in batches is key—don’t overcrowd the pan, as it lowers the oil temperature, resulting in soggy balls!
- Monitor the oil temperature closely; if it’s too hot, the outside will burn before the inside is hot.
Enjoy these crispy treats with your favorite dipping sauce, and don’t forget to keep some mustard handy for that added zing!
Scrumptious Sauerkraut Balls
Ingredients You’ll Need:
- 2 cups sauerkraut, drained and finely chopped
- 1 cup cooked ham, finely chopped (or ground pork)
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs (plus extra for coating)
- 1 cup all-purpose flour
- 3 large eggs (2 for the mixture, 1 for coating)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Salt to taste
- Vegetable oil for frying
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This scrumptious sauerkraut balls recipe takes about 20 minutes to prep and approximately 20-30 minutes to fry, making a total of about 50 minutes. A perfect balance of prep and frying, giving you time to get those tasty bites ready for your event!
Step-by-Step Instructions:
1. Preparing the Sauerkraut:
Start by draining the sauerkraut well to get rid of any excess liquid. Then, mince it finely with a knife or pulse it briefly in a food processor. This will prevent your balls from being too wet later on!
2. Mixing the Ingredients:
In a large bowl, combine the finely chopped sauerkraut, cooked ham, shredded cheddar cheese, 1 cup breadcrumbs, flour, garlic powder, onion powder, black pepper, smoked paprika (if using), and salt. Mix everything together until well combined.
3. Adding Eggs and Milk:
In a small bowl, beat together 2 eggs with the milk. Pour this mixture into the larger bowl and stir well until everything is fully combined. You want a sticky consistency, so if the mix seems too wet to form into balls, just add a bit more breadcrumbs until you reach the right texture.
4. Forming the Balls:
Using your hands, shape the mixture into golf ball-sized spheres, approximately 1 ½ inches in diameter. Place the formed balls on a tray while you prepare to coat them.
5. Coating the Balls:
In a shallow bowl, beat the remaining egg. Take each sauerkraut ball, roll it in the beaten egg first, and then coat it thoroughly with extra breadcrumbs. This will give them that lovely crispy texture.
6. Heating Oil:
In a deep skillet or deep fryer, heat vegetable oil to 350°F (175°C). You want enough oil to completely submerge the balls for an even fry.
7. Frying the Balls:
Carefully fry the sauerkraut balls in batches to avoid overcrowding. Fry each batch for about 3-4 minutes until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain off excess oil.
8. Serving:
Before serving, garnish the sauerkraut balls with chopped fresh parsley. Serve them hot, with a side of mustard or your favorite dipping sauce for an extra zing!
Enjoy these crispy, tangy, and savory bites as a delightful appetizer or party snack! They’re sure to impress and satisfy your guests!
Can I Use a Different Type of Meat?
Absolutely! While cooked ham is the traditional choice, you can substitute it with ground pork, cooked sausage, or even a plant-based meat alternative for a vegetarian option.
Can I Make Sauerkraut Balls Ahead of Time?
Yes, you can prepare the mixture ahead of time! Form the balls and place them on a tray in your fridge for up to a day before frying. Just be sure to coat them with breadcrumbs just before frying to keep them crispy.
What Should I Do if the Mixture is Too Wet?
If your mixture feels too sticky to form balls, simply add more breadcrumbs incrementally until you achieve a manageable consistency. You want it moist but firm enough to hold its shape!
How Do I Store Leftover Sauerkraut Balls?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes until they’re heated through and crispy again.
