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Sauerkraut Balls Tom Brown

Sauerkraut Balls Tom Brown recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 120
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.
Directions
  1. 1
    In a large skillet, cook the finely chopped onion in butter over medium-low heat, stirring occasionally, until softened.
  2. 2
    Stir in the finely chopped ham, corned beef, and minced garlic.
  3. 3
    Cook the meat mixture, stirring constantly, for 1 minute.
  4. 4
    Add 6 tablespoons of flour to the skillet and cook over moderate heat, stirring continuously, for 3 minutes to remove the raw flour taste.
  5. 5
    Stir in the drained and chopped sauerkraut, fresh parsley, and beef broth.
  6. 6
    Cook the mixture for 3 minutes, or until it thickens and becomes paste-like.
  7. 7
    Spread the mixture onto a platter to cool slightly, then cover and chill in the refrigerator for at least 3 hours until firm.
  8. 8
    In a mixing bowl, whisk together the egg, milk, and 2 1/2 cups of flour until smooth.
  9. 9
    Using level teaspoons, shape the chilled sauerkraut mixture into small balls.
  10. 10
    Dip each ball into the egg and flour mixture, ensuring it is fully coated.
  11. 11
    Roll the coated balls in the dry bread crumbs.
  12. 12
    Heat 2 inches of vegetable oil in a deep kettle or pot to 375°F (190°C).
  13. 13
    Fry the sauerkraut balls in batches for 2-3 minutes, or until golden brown.
  14. 14
    Transfer the fried balls to paper towels to drain excess oil.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 6gg10%
Saturated Fat 2.5gg13%
Cholesterol 15mgmg5%
Sodium 180mgmg8%
Total Carbohydrate 12gg4%
Dietary Fiber 1gg4%
Sugars 1gg
Protein 5gg10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauerkraut-balls-tom-brown/