Sauerkraut Balls

When life gives you sauerkraut, you pretty much have to make a batch of these tangy sauerkraut balls! Our contest-winning recipe is surprisingly simple and results in the perfect balance of tangy sauerkraut, savory ham and hearty cream cheese, all wrapped up in a crispy, golden nugget.

Serve these with your favorite dipping sauce—we love it with Thousand Island dressing—and you’ve got an appetizer that’s ideal for game day gatherings, holiday parties or anytime you’re craving a tasty bite of German-inspired goodness.

This recipe yields an impressive five dozen balls in under an hour, so you’ll have plenty to share, though we can’t promise there will be leftovers!

Ingredients for Sauerkraut Balls

• Ground ham: One pound of fully cooked ham provides a savory base for these sauerkraut balls.
• Sauerkraut: Chopped sauerkraut provides the signature tangy flavor in these sauerkraut balls, giving them their unique taste.
• Onion: Finely chopped onion introduces a mild sweetness and depth of flavor.
• Bread crumbs: Dry bread crumbs are mixed into the filling and also used for coating the balls, helping bind the ingredients and create a crispy exterior when fried. If you’d like, here’s how to make homemade bread crumbs.
• Cream cheese: Softened cream cheese adds richness and helps hold the mixture together.
• Parsley: A bit of minced fresh parsley add a burst of brightness and herb-forward flavor.
• Mustard: The prepared mustard enhances the tang in this recipe and complements the sauerkraut and ham.
• Seasonings: Garlic powder and pepper round out the savory flavors and add depth to the overall taste of the sauerkraut balls.
• Flour: All-purpose flour is used to coat the balls before breading, helping the egg mixture and bread crumbs adhere better.
• Eggs and milk: Together these create the wet component of the breading process, helping achieve that perfect golden-brown crust for the sauerkraut balls when they’re fried.
• Oil: Oil is used for deep-fat frying the sauerkraut balls, giving them their signature, crispy golden exterior.

Directions

Step 1: Combine the ham and sauerkraut

In a large bowl, combine the ground ham, sauerkraut, onion and 2 tablespoons of the bread crumbs.

Step 2: Make the cream cheese mixture

In a separate bowl, mix the cream cheese, parsley, mustard, garlic powder and pepper until smooth. Stir this cream cheese mixture into the sauerkraut mixture until well combined. Cover the bowl and refrigerate it for at least one hour or overnight.

Editor’s Tip: Using softened cream cheese will allow for easier mixing and a smoother texture to the sauerkraut balls.

Step 3: Shape the sauerkraut balls

Shape the chilled mixture into 3/4-inch balls.

Editor’s Tip: Use a spoon or small cookie scoop to ensure uniform sizing of the sauerkraut balls for even cooking.

Step 4: Coat them with flour

Place 1/4 to 1/2 cup of all-purpose flour in a shallow dish and gently roll each ball in the flour to coat.

Step 5: Dip them in egg, then bread crumbs

In a separate small bowl, beat the eggs and milk. Dip each floured ball into this egg mixture, then roll it in the remaining bread crumbs to coat thoroughly.

Step 6: Fry the sauerkraut balls

In a deep-fat fryer or electric skillet, heat the oil to 375°F. Working in batches, carefully lower the breaded balls into the hot oil and fry them until golden brown, two to three minutes. Remove the fried balls from the oil with a slotted spoon and drain them on paper towels.

Sauerkraut Ball Variations

• Add a cheesy twist: Add 1/2 cup of shredded Swiss or Gruyere cheese to the mixture for extra flavor.
• Amp up the spice: Incorporate finely chopped jalapenos or 1/4 teaspoon of cayenne pepper into the mixture for a spicy kick.
• Make them vegetarian-friendly: Substitute the ground ham with finely chopped mushrooms and extra cream cheese for a vegetarian version of sauerkraut balls.

How to Store Sauerkraut Balls

Allow the sauerkraut balls to cool completely, then store them in an airtight container in the refrigerator for up to three days. To maintain their crispiness, avoid stacking them, and place a paper towel between layers.

Can you freeze sauerkraut balls?

Yes, you can freeze sauerkraut balls. Place the cooled balls on a baking sheet and freeze them until solid. Then transfer them to a freezer-safe container or zip-top bag, and store them in the freezer for up to two months. Thaw them in the refrigerator before reheating.

Sauerkraut Ball Tips

What’s the best type of sauerkraut to use for sauerkraut balls?

A good quality, tangy sauerkraut will offer the best flavor in your sauerkraut balls recipe. If you’re feeling ambitious, you can also make homemade sauerkraut at home.

What dipping sauces pair well with this sauerkraut balls recipes?

These sauerkraut balls pair well with a sweet-and-sour mustard dip, a homemade ranch or a tangy remoulade. You can also serve them alongside a fresh green salad or a side of pickles.

How can you prevent sauerkraut balls from becoming too greasy?

To prevent sauerkraut balls from becoming too greasy, make sure the oil is at the correct temperature before frying. Fry in small batches to maintain the oil temperature, and drain the cooked balls on paper towels before serving.

Can you bake sauerkraut balls instead of frying them?

Yes, you can bake sauerkraut balls to make this a fuss-free recipe. Preheat the oven to 400° and place the balls on a baking sheet lined with parchment paper. Lightly spray the pan with cooking spray, and bake for about 20 minutes, turning halfway through to ensure even browning.