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Sauerkraut Balls

Sauerkraut Balls recipe image
These classic Sauerkraut Balls are a festive German-inspired appetizer that balances tangy, fermented cabbage with savory pork and smoked ham. The mixture is bound with flour and mustard, shaped into bite-sized spheres, and baked until golden brown and crispy. They offer a delightful contrast of textures, with a tender interior and a slightly crisp exterior. Ideal for holiday gatherings, potlucks, or casual get-togethers, these little bites are served hot with a creamy mustard sauce for dipping.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 60
Calories: 401.6
Description
These classic Sauerkraut Balls are a festive German-inspired appetizer that balances tangy, fermented cabbage with savory pork and smoked ham. The mixture is bound with flour and mustard, shaped into bite-sized spheres, and baked until golden brown and crispy. They offer a delightful contrast of textures, with a tender interior and a slightly crisp exterior. Ideal for holiday gatherings, potlucks, or casual get-togethers, these little bites are served hot with a creamy mustard sauce for dipping.
Ingredients
  • 1 pound Ground pork
  • 1 medium Onion, finely chopped
  • 1/2 pound Ground fully cooked
  • 1 cup Smoked ham, finely chopped
  • 1 cup All-purpose flour
  • 1/2 teaspoon Dry mustard
  • 4 dashes Red pepper sauce
  • 1/2 cup Milk
  • 1/4 cup Snipped parsley
  • 16 oz Can sauerkraut, rinsed, well-drained and chopped
  • 1/4 cup Margarine or butter
  • 2 large Eggs
  • 1/4 cup Cold water
  • 3/4 cup Dry bread crumbs
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Cook ground pork and chopped onion in a 10-inch skillet over medium heat, stirring occasionally, until the pork is thoroughly cooked and no longer pink.
  3. 3
    Drain any excess fat from the skillet.
  4. 4
    Stir in the chopped smoked ham, flour, dry mustard, and red pepper sauce until well combined.
  5. 5
    Pour in the milk and cook over medium heat, stirring constantly, until the mixture is hot and thickened, about 5 minutes.
  6. 6
    Remove from heat and stir in the snipped parsley and rinsed, drained, chopped sauerkraut.
  7. 7
    Allow the mixture to cool completely.
  8. 8
    Place the margarine or butter in a jelly roll pan (approximately 15 1/2 x 10 1/2 x 1 inch) and place in the hot oven until melted.
  9. 9
    In a small bowl, beat the eggs with cold water.
  10. 10
    Shape the cooled pork mixture into 1-inch balls.
  11. 11
    Dip each ball into the egg mixture, ensuring it is fully coated.
  12. 12
    Roll the egg-coated balls in the dry bread crumbs until evenly covered.
  13. 13
    Place the breaded balls into the melted margarine in the prepared pan.
  14. 14
    Bake uncovered for 15 minutes.
  15. 15
    Turn the balls over and bake for another 15 minutes, or until hot and golden brown.
  16. 16
    Serve warm with mustard sauce.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 401.6kcal
% Daily Value *
Total Fat 23.3g36%
Saturated Fat 7.7g39%
Cholesterol 136.2mg46%
Sodium 108.8mg5%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 42.8g86%

* 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

For best results, ensure the sauerkraut is thoroughly rinsed and well-drained to prevent the mixture from becoming too wet.

The pork mixture must cool completely before shaping into balls; otherwise, they may fall apart.

Serve with a simple mustard sauce made by mixing prepared yellow mustard with mayonnaise or sour cream.

These can be assembled ahead of time and refrigerated until ready to bake.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Keywords: appetizer, german, sauerkraut, pork, ham, baked, party food, holiday, mustard sauce, finger food, meatballs, savory, tangy, baked bites, comfort food
Read it online: https://www.chefs-mate.com/recipe/sauerkraut-balls/