Kraut Balls

Kraut Balls


"You don't have to like kraut to like these balls mixed with sausage and cream cheese. Great as a side dish or as a passed appetizer at parties."

Ingredients 2 h {{adjustedServings}} servings 529 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 41.9 g
  • 65%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1373 mg
  • 55%

Based on a 2,000 calorie diet

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  • Prep

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  1. Brown sausage in a medium skillet over medium high heat, stirring to break apart. Drain, and place in a bowl. Stir in softened cream cheese, drained sauerkraut, and mustard until thoroughly combined. Cover, and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place beaten eggs and crushed crackers in separate bowls. Roll sausage mixture into small balls and dip first into egg, then roll in cracker crumbs to coat. Arrange on a sheet pan.
  4. Bake in the preheated oven for 30 minutes, turning once for even browning. Serve warm.
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Reviews 23

  1. 27 Ratings


Fantastic! I do have to agree with some of the other reviewers here that there is a bit too much moisture. Next time I will cut the amount of cream cheese. I am also going to add some sauteed onion, I think that would really add to the flavor of these.


OH my goodness! I love sauerkraut, my b/f does not. This was probably the most original recipe I've found yet that utilizes sauerkraut, which I was trying to get rid of. These were too easy & fun to make! I had only 1/2 lb. sausage & was cooking for two, so I halved the recipe. [Using less cream cheese is TOTALLY OK!] I used half a pkg. of cream cheese and threw in a couple wedges of Wee Brie for extra creaminess. I didnt even freaking let the mix sit for an hour before rolling them into balls and baking them; my b/f RAVED and said they were soo-oo delicious. I served them alongside fresh sauteed grean beans and they made a great meal! This is SUCH a keeper, especially for a German sauerkraut loving girl like me!


I made these for Thanksgiving and Christmas this year and they are a huge hit!! I found that refrigerating them overnight seemed to bring out the flavors more than just refrigerating for 1 hour. These are excellent!! Try with a dip of equal parts mayo and dijon mustard!!