How To make Sauerkraut Ham Balls
1 lb Ground fully cooked ham
1 cn Sauerkraut, drained and
-chopped (16 oz.) 1/4 c Finely chopped onion
3/4 c Plus 2 tb. dry bread crumbs,
- divided 1 pk Cream cheese (3-oz.),
- softened 2 tb Chopped fresh parsley
1 tb Prepared mustard
1/4 ts Garlic powder
1/8 ts Pepper
1/2 c All-purpose flour
2 Eggs
1/4 c Milk
Oil for deep-frying In a large bowl, combine ham, sauerkraut, onion and 2 tb. of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for at least 1 hour to overnight. Shape intp 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the mixture. Then roll in the remaining bread crumbs. Heat oil to 375 in a deep-fat fryer or electric skillet; fry ham balls until golden brown. Drain. Yield: 60 appetizers. Recipe can be made into larger balls and served as a main dish.
How To make Sauerkraut Ham Balls's Videos
Sauerkraut Balls
An easy appetizer great for any gathering.
Donna uses Italian sausage, but you can adapt with any pork sausage or even corned beef.
#sauerkrautballs #superbowlappertizers #gamedayappetizer #easyappetizers #newyear2022
Ingredients:
1 can or 16 ounces, drained, chopped sauerkraut
½ pound bulk Italian sausage
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon yellow mustard
6 ounces softened cream cheese
1 tablespoon bread crumbs
2 tablespoons Italian flat leaf parsley
1 teaspoon marjoram
Breading station:
1 cup flour mixed with salt, pepper, cayenne pepper and paprika to taste
1 egg beaten with ¼ cup milk
2 cups seasoned bread crumbs
Directions:
In a large saute pan, add 2 tablespoons of olive oil over medium heat. Add the sausage and onion and cook for 7-8 minutes or until the onion is translucent and the sausage is no longer pink. Add the minced garlic and saute for an additional minute. Remove from heat, drain the fat and cool.
Preheat oven to 350F
In a medium bowl, combine the sauerkraut, cooled sausage and onion. Add the mustard, cream cheese, bread crumbs, mustard and herbs. Salt and pepper to taste.
Form into one inch balls.
Set up a breading station. In separate bowls place seasoned flour (paprika, cayenne, salt and pepper to taste), one egg beaten with milk and seasoned bread crumbs.
Dip the sauerkraut balls in the flour, then the egg and finally roll in the bread crumbs. Place on a parchment lined baking sheet.
Spray the tops with a mist of olive oil or cooking spray. Bake in a 350F oven for 20 minutes or until golden brown.
Serve immediately with your favorite dipping sauce.
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Recipe Mary Beths Sauerkraut Balls
Recipe - Mary Beths Sauerkraut Balls
INGREDIENTS:
●1 pound Idaho potatoes , peeled, diced and cooked until tender
●2 cups sauerkraut
●1 cup small diced Bavarian ham
●2 egg yolks
●3/4 cup whole grain mustard
●2 tablespoons chopped green onions
●2 cups all-purpose flour
●2 egg, beaten with
●2 tablespoons milk
●3 cups fine dried bread crumbs
●Oil, for frying
●1 1/2 cups sour cream
●1 tablespoon finely chopped fresh parsley leaves
COOKING RECIPE- sauerkraut balls w HAM, corned beef breaded baked
2 recipes, one with cream cheese, one with beef broth bullion
Sauerkraut Balls
Full recipe + vegetarian version at