Sauerkraut Balls
Crispy, savory, and utterly irresistible, these Sauerkraut Balls are the ultimate bite-sized appetizer that packs bold flavors into every crunchy bite. Featuring tangy sauerkraut, creamy cream cheese, and smoky diced ham, this unique recipe combines a rich filling with a perfectly golden breadcrumb coating. Seasoned with garlic, onion powder, paprika, and a touch of black pepper, these deep-fried delights are bursting with hearty, zesty goodness. Easy to prepare with just a few pantry staples and ready in under 40 minutes, these crowd-pleasers are perfect for parties, game day, or any gathering. Serve them hot with your favorite dipping sauce—spicy mustard, sour cream, or ranch—for the perfect flavor pairing. Make these crispy, golden Sauerkraut Balls your new go-to appetizer recipe!
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Recipe Information
Ingredients
- 2 cups Sauerkraut
- 4 ounces Cream cheese
- 1 cup Cooked ham, finely diced
- 2 cups Breadcrumbs
- 1 cup All-purpose flour
- 3 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
Instructions
Drain the sauerkraut thoroughly by pressing it in a fine mesh strainer or squeezing it in a clean kitchen towel to remove excess liquid. Finely chop the drained sauerkraut and transfer to a mixing bowl.
In the mixing bowl, combine the sauerkraut, cream cheese, finely diced ham, garlic powder, onion powder, paprika, salt, and black pepper. Mix until all ingredients are evenly combined.
Using your hands, roll the mixture into small balls about 1 inch in diameter. Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
Remove the sauerkraut balls from the refrigerator. Roll each ball in the flour, then dip it into the beaten eggs, and coat it in breadcrumbs. Repeat for all the balls.
Heat the vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Test the temperature with a frying thermometer to ensure the oil is hot enough.
Carefully lower a few sauerkraut balls into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining sauerkraut balls, reheating the oil to maintain temperature if needed.
Serve the sauerkraut balls hot with your favorite dipping sauce, such as spicy mustard, sour cream, or ranch.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 175 mg | 4% | |
*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.
