These classic Sauerkraut Balls are a beloved German-American party staple, offering a delightful contrast of textures and flavors. The filling combines tender sauerkraut with finely chopped corned beef and ham, creating a rich, savory center that is perfectly balanced by the tang of the fermented cabbage. Encased in a smooth egg and flour batter and rolled in fine breadcrumbs, these bite-sized morsels fry up golden and crisp. They are incredibly popular at potlucks, holiday gatherings, and buffet tables, where their handheld convenience and robust flavor make them a crowd-pleaser. Serve them warm as a starter or alongside a cold beer for a satisfying snack that brings nostalgic comfort to any occasion.
Sauerkraut Balls Tom Brown
Description
These classic Sauerkraut Balls are a beloved German-American party staple, offering a delightful contrast of textures and flavors. The filling combines tender sauerkraut with finely chopped corned beef and ham, creating a rich, savory center that is perfectly balanced by the tang of the fermented cabbage. Encased in a smooth egg and flour batter and rolled in fine breadcrumbs, these bite-sized morsels fry up golden and crisp. They are incredibly popular at potlucks, holiday gatherings, and buffet tables, where their handheld convenience and robust flavor make them a crowd-pleaser. Serve them warm as a starter or alongside a cold beer for a satisfying snack that brings nostalgic comfort to any occasion.Ingredients
Directions
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In a large skillet, cook the finely chopped onion in butter over medium-low heat, stirring occasionally, until softened.
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Stir in the finely chopped ham, corned beef, and minced garlic.
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Cook the meat mixture, stirring constantly, for 1 minute.
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Add 6 tablespoons of flour to the skillet and cook over moderate heat, stirring continuously, for 3 minutes to remove the raw flour taste.
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Stir in the drained and chopped sauerkraut, fresh parsley, and beef broth.
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Cook the mixture for 3 minutes, or until it thickens and becomes paste-like.
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Spread the mixture onto a platter to cool slightly, then cover and chill in the refrigerator for at least 3 hours until firm.
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In a mixing bowl, whisk together the egg, milk, and 2 1/2 cups of flour until smooth.
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Using level teaspoons, shape the chilled sauerkraut mixture into small balls.
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Dip each ball into the egg and flour mixture, ensuring it is fully coated.
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Roll the coated balls in the dry bread crumbs.
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Heat 2 inches of vegetable oil in a deep kettle or pot to 375&# 194;°F (190ðC).
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Fry the sauerkraut balls in batches for 2-3 minutes, or until golden brown.
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Transfer the fried balls to paper towels to drain excess oil.
Nutrition Facts
Servings 75
- Amount Per Serving
- Calories 2009.7kcal
- % Daily Value *
- Total Fat 39.1g61%
- Saturated Fat 15.3g77%
- Cholesterol 218.8mg73%
- Sodium 2426.3mg102%
- Total Carbohydrate 320.0g107%
- Dietary Fiber 21.5g86%
- Sugars 8.7g
- Protein 91.4g183%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Reheating:
Ingredient Substitutions:
Chilling is Key:
Frying Tip:
