Mary Beth's Sauerkraut Balls Recipe

Name: Mary Beth's Sauerkraut Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Using a food ricer, rice the potatoes into a large mixing bowl.
2
Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions.
3
Mix well.
4
Season with salt and pepper.
5
Form the mixture into small balls, about a tablespoon each.
6
Place on a parchment lined baking sheet.
7
Place in the freezer and freeze for 30 minutes.
8
Preheat the fryer.
9
Season the flour, egg wash, and bread crumbs, with salt and pepper.
10
Roll each sauerkraut ball in the flour, coating completely.
11
Dip each in the egg wash, letting the excess drip off.
12
Finally roll each in the bread crumbs.
13
Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes.
14
Remove from the fryer and drain on paper towels.
15
Season with salt.
16
In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream.
17
Season with salt and pepper.
18
Mix well.
19
Serve the sauerkraut balls on a large platter with the mustard dipping sauce.
20
Garnish with parsley.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound Idaho potatoes, peeled, diced and cooked until tender, 2 cups sauerkraut, 1 cup small diced Bavarian ham, 2 egg yolks, and more.

Yes, Mary Beth's Sauerkraut Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mary Beth's Sauerkraut Balls

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