Crisp German Meatballs Recipe

Name: Crisp German Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. ground pork sausage; 1/4 c. chopped onion; 1 (16 oz.) can chopped sauerkraut, drained; 2 Tbsp. fine dry bread crumbs; 1 (3 oz.) pkg. cream cheese, softened; 2 Tbsp. chopped fresh parsley; 1 c. fine dry breadcrumbs; vegetable oil; 1 tsp. prepared mustard; 1/4 tsp. garlic salt; 1/8 tsp. pepper; 1 c. mayonnaise or salad dressing; 1/4 c. prepared mustard; 2 large eggs; 1/4 c. milk; 1/2 c. all-purpose flour

Servings: persons

1/2 lb. ground pork sausage
1/4 c. chopped onion
1 (16 oz.) can chopped sauerkraut, drained
2 Tbsp. fine dry bread crumbs
1 (3 oz.) pkg. cream cheese, softened
2 Tbsp. chopped fresh parsley
1 c. fine dry breadcrumbs
vegetable oil
1 tsp. prepared mustard
1/4 tsp. garlic salt
1/8 tsp. pepper
1 c. mayonnaise or salad dressing
1/4 c. prepared mustard
2 large eggs
1/4 c. milk
1/2 c. all-purpose flour

1
Combine sausage and onion in a large skillet; cook until sausage is browned, stirring until it crumbles.
2
Drain well.
3
Stir in sauerkraut and 2 tablespoons bread crumbs.
4
Combine cream cheese and next 4 ingredients in a large bowl; add sausage mixture, stirring well.
5
Cover and chill 2 hours.
6
Combine mayonnaise and mustard; set aside.
7
Combine eggs and milk in a small bowl; set aside.
8
Shape sausage mixture into 3/4-inch balls; roll in flour. Dip each ball in reserved egg mixture; roll balls in 1 cup bread crumbs.
9
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375u00b0.
10
Fry, a few at a time, 2 minutes or until golden brown. Drain on paper towel.
11
Serve with mayonnaise mixture.
12
Yields 5 dozen.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb. ground pork sausage, 1/4 c. chopped onion, 1 (16 oz.) can chopped sauerkraut, drained, 2 Tbsp. fine dry bread crumbs, and more.

Yes, Crisp German Meatballs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp German Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions