|Nutritional Guidelines (per serving)|
Even though this recipe for sauerkraut balls is Americanized, it combines ingredients Eastern Europeans love—sauerkraut, ham, onion, and garlic.
When rolled, dipped in fine cracker crumbs and fried, they make a tasty appetizer, especially if served with honey mustard, and would be ideal for tailgating, potlucks, and other entertaining. For a lower-fat version, they can be baked in the oven.
This recipe is adapted from one by The Fremont Company, makers of SnowFloss and Frank's Sauerkraut.
- For the Sauerkraut Balls:
- 2 pounds sauerkraut (drained, squeezed, and finely chopped)
- 1 medium onion (finely chopped)
- 1 clove garlic (crushed)
- 1 1/2 ounces butter
- 1/2 pound ham (cooked, finely chopped)
- 6 tablespoons flour (all-purpose)
- 1 large egg
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon parsley (chopped)
- 1/2 cup stock (beef)
- For Frying:
- 1 cup vegetable oil (for frying)
- 1 cup flour (all-purpose)
- 2 large eggs (mixed with 2 tablespoons water)
- 1 cup saltine cracker (fine crumbs)
- Optional: honey mustard for dipping
Make the Sauerkraut Balls
In a large skillet, sauté onion and garlic in butter over low heat for 5 minutes. Stir in ham and 6 tablespoons flour and cook until brown.
In a large bowl, combine sauerkraut, 1 egg, Worcestershire sauce, parsley, and stock. Add to contents of skillet and cook on low until mixture forms a thick paste.
Remove from heat, cool and chill 3 hours or overnight.
Fry the Sauerkraut Balls
In a deep saucepan, heat oil to 375 F.
Using a cookie scoop, form 1-inch balls. Roll balls in flour, dip in 2 eggs mixed with 2 tablespoons water and roll in cracker crumbs.
Let sauerkraut balls dry for 10 minutes then deep fry until brown on all sides. Watch carefully, because this will only take a few minutes. Drain on absorbent paper.
Serve warm or at room temperature with frilled toothpicks and honey mustard, if desired.
Note: Sauerkraut balls can be frozen after breading and fried from the frozen state (watch out for hot oil splattering). For a lower-fat version, bake sauerkraut balls on a parchment-lined sheet in a 350 F oven for 20 minutes or until browned.