These Sauerkraut Ham Balls are a classic American party favorite, combining the savory richness of fully cooked ground ham with the tangy bite of drained sauerkraut. The mixture is enriched with cream cheese, fresh parsley, and mustard, then chilled to firm up before being shaped into bite-sized spheres. Each ball is coated in flour, dipped in egg wash, and rolled in breadcrumbs before being deep-fried to a golden crisp. The result is a delightful contrast between the crunchy exterior and the tender, flavorful interior. Perfect for holiday gatherings, potlucks, or game day, these appetizers offer a unique twist on traditional meatballs. Serve them warm with your favorite dipping sauce for an unforgettable snack that brings home-style comfort to any table.
Sauerkraut Ham Balls
Description
These Sauerkraut Ham Balls are a classic American party favorite, combining the savory richness of fully cooked ground ham with the tangy bite of drained sauerkraut. The mixture is enriched with cream cheese, fresh parsley, and mustard, then chilled to firm up before being shaped into bite-sized spheres. Each ball is coated in flour, dipped in egg wash, and rolled in breadcrumbs before being deep-fried to a golden crisp. The result is a delightful contrast between the crunchy exterior and the tender, flavorful interior. Perfect for holiday gatherings, potlucks, or game day, these appetizers offer a unique twist on traditional meatballs. Serve them warm with your favorite dipping sauce for an unforgettable snack that brings home-style comfort to any table.Ingredients
Directions
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In a large bowl, combine the ground ham, drained sauerkraut, chopped onion, and 2 tablespoons of the dry bread crumbs.
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In a separate bowl, combine the softened cream cheese, chopped parsley, prepared mustard, garlic powder, and pepper.
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Stir the cream cheese mixture into the ham and sauerkraut mixture until well combined.
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Cover the mixture and chill in the refrigerator for at least 1 hour, or overnight, to firm up.
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Once chilled, shape the mixture into 3/4-inch balls.
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Place the remaining dry bread crumbs on a plate and the divided flour in another shallow dish.
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In a small bowl, beat the eggs and milk together.
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Coat each ham ball in flour, then dip into the egg mixture, and finally roll in the remaining bread crumbs.
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Heat oil to 375F (190C) in a deep-fat fryer or a heavy skillet with enough oil to submerge the balls.
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Fry the ham balls in batches until golden brown and cooked through, about 2-3 minutes per batch.
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Remove the fried balls from the oil and drain on paper towels.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 164.6kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.4g7%
- Cholesterol 54.5mg19%
- Sodium 1482.3mg62%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 28.4g57%
* 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: Store leftover ham balls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350F (175C) for 10 minutes to restore crispiness.
Substitutions: You can use turkey or chicken instead of ham for a lighter version. Gluten-free breadcrumbs and flour can be used for a gluten-free option.
Variations: Add a dash of hot sauce or paprika to the cream cheese mixture for a spicy kick.
Serving Suggestion: Serve warm with Dijon mustard, horseradish sauce, or a sweet chili sauce for dipping.
Safety: Ensure oil temperature is correct before frying to prevent splattering and ensure even cooking. Do not overcrowd the fryer.
