Sauerkaut Balls
Crispy, golden, and bursting with tangy flavor, these Sauerkraut Balls are the ultimate party appetizer or snack! Made with a savory blend of chopped sauerkraut, creamy cheese, diced ham, and aromatic onions, these bite-sized delights pack an irresistible combination of textures and flavors. Rolled in seasoned breadcrumbs and fried to crunchy perfection, each ball is a small explosion of smoky, garlicky goodness. Perfectly easy to prepare ahead and quick to fry, this versatile recipe is ideal for family gatherings, game days, or festive celebrations. Serve them hot with your favorite dipping sauces—spicy mustard or ranch are excellent choices—for a guaranteed crowd-pleaser. Whether you're looking for an inventive way to use sauerkraut or simply craving something crispy and delicious, these Sauerkraut Balls will not disappoint!
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Recipe Information
Ingredients
- 2 cups Sauerkraut, drained and chopped
- 4 ounces Cream cheese, softened
- 1 cup Cooked ham, finely diced
- 0.5 cup Yellow onion, finely chopped
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 2 cups Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil, for frying
Instructions
In a large mixing bowl, combine the chopped sauerkraut, softened cream cheese, diced ham, and chopped onion. Mix until well combined.
Season the sauerkraut mixture with garlic powder, smoked paprika, salt, and black pepper. Stir to incorporate the spices evenly.
Using your hands, roll the mixture into 1-inch balls and place them on a large plate or baking sheet. Refrigerate the balls for at least 1 hour to firm up.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Remove the chilled sauerkraut balls from the refrigerator. Coat each ball in flour, then dip it into the beaten eggs, and finally roll it in the breadcrumbs until fully coated. Repeat until all balls are breaded.
In a large heavy-bottomed pan or deep fryer, heat the vegetable oil to 350°F (175°C). Test the oil by dropping in a small piece of bread—if it sizzles and turns golden in 30-40 seconds, the oil is ready.
Fry the sauerkraut balls in small batches, being careful not to overcrowd the pan. Cook each batch for about 2-3 minutes or until golden brown and crispy.
Remove the fried sauerkraut balls with a slotted spoon and drain them on a plate lined with paper towels.
Let the sauerkraut balls cool slightly before serving. Enjoy them plain or with a side of your favorite dipping sauce, such as spicy mustard or ranch dressing.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
