Sauerkraut Balls Baked
Crispy on the outside and bursting with tangy, savory flavor on the inside, these baked sauerkraut balls are a healthier twist on a classic appetizer. Filled with a creamy mixture of tender ground pork sausage, softened cream cheese, and chopped sauerkraut seasoned with garlic, onion powder, and smoked paprika, these bite-sized delights are coated in golden breadcrumbs and baked to perfection. Forget the fryer—these oven-baked treats are light yet satisfyingly crunchy, thanks to a spritz of cooking spray. Perfect for parties, game days, or an indulgent snack, they pair beautifully with dipping sauces like spicy mustard or tangy aioli. Ready in under an hour, this easy recipe is sure to be a hit with family and friends.
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Recipe Information
Ingredients
- 2 cups Sauerkraut
- 4 ounces Cream cheese, softened
- 0.5 pound Ground pork sausage
- 1.5 cups Breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly coat the parchment paper with cooking spray.
Drain the sauerkraut thoroughly, squeezing out as much liquid as possible. Finely chop the sauerkraut and set it aside.
In a large skillet over medium heat, cook the ground pork sausage until browned and fully cooked. Break it into small crumbles as it cooks. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the chopped sauerkraut, cooked sausage, softened cream cheese, garlic powder, onion powder, smoked paprika, parsley, salt, and pepper. Mix until the ingredients are evenly combined.
Shape the mixture into 1-inch balls using your hands or a small cookie scoop. You should end up with approximately 24 balls.
Set up a breading station: place the flour in one shallow dish, whisk the eggs in a second shallow dish, and place the breadcrumbs in a third shallow dish.
Roll each sauerkraut ball in the flour, dip it in the egg wash, and then roll it in the breadcrumbs to coat evenly.
Place the breaded sauerkraut balls on the prepared baking sheet, leaving a little space between each ball.
Lightly spray the tops of the sauerkraut balls with cooking spray. This will help them crisp up while baking.
Bake in the preheated oven for 18–20 minutes, or until the sauerkraut balls are golden brown and crispy. Rotate the baking sheet halfway through for even browning.
Remove from the oven and let the sauerkraut balls cool slightly on the baking sheet before serving.
Serve warm with your favorite dipping sauces, such as spicy mustard, ranch dressing, or a tangy aioli.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 6757 mg | 294% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 25.0 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 505 mg | 39% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1769 mg | 38% | |
*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.
