sauerkraut balls recipe
The Best sauerkraut balls recipe
What I love most about this recipe is how versatile it is. You can serve them as an appetizer, pack them in lunches, or even pair them with a simple salad for a light meal. And let’s not forget the health benefits—sauerkraut is packed with probiotics, which are great for gut health, and the whole process of fermenting it makes those nutrients even more accessible. It’s comfort food that doesn’t feel guilty, and that’s a win in my book. My family can’t get enough, and I’m always happy to make them because they’re just that good.
Crispy Sauerkraut Balls
A delicious appetizer featuring tangy sauerkraut encased in a crispy, golden-brown batter. These savory bites are perfect for parties or as a unique snack with a side of spicy mustard or horseradish sauce.
🥘Ingredients
- 2 cups sauerkraut, drained and finely chopped
- 1 cup cooked corned beef or ham, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Swiss cheese
- 1 tbsp Dijon mustard
- 1 tsp caraway seeds (optional)
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Vegetable oil or shortening for deep frying (or use an air fryer for a lighter option)
- Spicy mustard or horseradish sauce for dipping
👨🍳Directions
-
1
In a mixing bowl, combine the sauerkraut, corned beef or ham, cream cheese, Swiss cheese, Dijon mustard, caraway seeds (if using), and black pepper. Mix well until fully incorporated. -
2
Using your hands or a small scoop, form the mixture into 1-inch balls. Place them on a plate or baking sheet and refrigerate for 15 minutes to firm up. -
3
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, and salt. -
4
Roll each sauerkraut ball in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Place the coated balls on a clean plate. -
5
Heat about 2 inches of oil in a deep skillet or fryer to 350°F (175°C). Fry the sauerkraut balls in batches for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels. -
6
Alternatively, for a lighter option, preheat an air fryer to 375°F (190°C) and lightly spray the balls with oil. Air fry for 8-10 minutes, shaking halfway, until crispy and golden. -
7
Serve the sauerkraut balls hot with spicy mustard or horseradish sauce for dipping.
🔧Equipment
- Mixing bowls
- Skillet or deep fryer (or air fryer)
- Slotted spoon
- Paper towels
- Baking sheet (if using oven method)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Sauerkraut Balls Works
❓ Frequently Asked Questions About Crispy Sauerkraut Balls
1. What are sauerkraut balls made of?
Sauerkraut balls are a popular appetizer made with a mixture of sauerkraut, cooked meat (such as ham, corned beef, or sausage), breadcrumbs, and seasonings. The filling is typically bound with a creamy sauce (like cream cheese or a roux-based sauce), formed into balls, breaded, and deep-fried or baked until crispy.
2. Can I bake sauerkraut balls instead of frying them?
Yes! For a lighter version, you can bake sauerkraut balls. Preheat your oven to 375°F (190°C), place the breaded balls on a greased baking sheet, and bake for 15–20 minutes or until golden brown, flipping halfway through. Baking may result in a slightly less crispy texture but is a healthier alternative.
3. How do I prevent sauerkraut balls from falling apart while frying?
To keep sauerkraut balls intact, ensure the filling is well-chilled before shaping—this helps it hold together. Use enough binder (like cream cheese or a thick sauce) to keep the mixture cohesive. Additionally, refrigerate the shaped balls for at least 30 minutes before breading and frying to firm them up.
4. Can I make sauerkraut balls ahead of time?
Absolutely! You can prepare sauerkraut balls in advance by shaping and breading them, then refrigerating (up to 24 hours) or freezing (up to 3 months) before cooking. For frozen balls, fry or bake directly from frozen, adding a few extra minutes to the cooking time.
5. What dipping sauces pair well with sauerkraut balls?
Sauerkraut balls are delicious with a variety of dipping sauces. Popular options include spicy mustard, honey mustard, horseradish sauce, or a creamy ranch or Thousand Island dressing. For a tangy twist, try a sweet-and-sour sauce or a simple aioli.