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Sauerkraut Balls

Sauerkraut Balls

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    4 h
NC State Trooper

NC State Trooper

This recipe makes about 75 tangy and delicious fried sauerkraut balls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
  2. Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
  4. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
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Reviews

LESLIROHRIG
45

LESLIROHRIG

6/10/2005

I grew up in Northeastern Ohio, and always loved sauerkraut balls, especially the ones I had in the bars when I was at Kent State University. I made these for a small Super Bowl party. We dunked in either Thousand Island salad dressing or horseradish sauce. I also served Reuben sandwiches and beer. What a great combo! I only wish I'd invited more guests, because we all ate too much! My husband, also a KSU alum, LOVED these. Our guests (not from Ohio) thought they were delicious. I followed this recipe to the letter, and it worked perfectly. I must say, it was helpful having one of my guests helping. She rolled the balls; I dipped and tended the fryer. Do not be tempted to make the balls bigger to speed up the process. With the batter they just get too big for the finger food they should be. Thanks to NC State Trooper for bringing me a taste of home!

KATIE EILEEN
28

KATIE EILEEN

12/30/2003

This is a great recipe. You simply can't argue with "law." Try it soon! Great for football tv party mobs, or a comforting fall favorite. We will serve this often. (My nephew, 8, gobbled them up.) Partners great with cold beer. I also omitted the parsley and added caraway

DOTMAYTRX
15

DOTMAYTRX

10/28/2007

I grew up in Cleveland area too and didn't realize that sauerkraut balls were really just known up there until telling a few friends that I hadn't them in years...of course I got the "what is a sauerkraut ball??" Made these for them and now they too are sold on them. Dipped them in 1000 island dressing and they were calling them little ruben balls. Thanks for a great and easy recipe! P.S. To save time, I skip the batter part and just roll each ball in egg and then dip in italian bread crumbs. Still just as yummy without all the mess.

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