Sauerkraut Balls Recipe

Name: Sauerkraut Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. oleo; 1 medium onion, chopped; 2 1/2 c. chopped meat, grind (ham and 1 lb. Bob Evans smoked sausage); 1/2 clove garlic, minced; 4 Tbsp. flour; 1/2 c. beef broth; 3 c. sauerkraut, drained and put through grinder; 1 Tbsp. parsley; 1 egg; 1 c. milk; bread crumbs

Servings: persons

4 Tbsp. oleo
1 medium onion, chopped
2 1/2 c. chopped meat, grind (ham and 1 lb. Bob Evans smoked sausage)
1/2 clove garlic, minced
4 Tbsp. flour
1/2 c. beef broth
3 c. sauerkraut, drained and put through grinder
1 Tbsp. parsley
1 egg
1 c. milk
bread crumbs

1
Brown onion in oleo.
2
Add meat and garlic.
3
Brown.
4
Stir flour into broth and cook thoroughly.
5
Add sauerkraut and parsley. Put in bowl and chill until workable.
6
Form into balls.
7
Mix together egg and milk.
8
Dip balls into egg mixture and roll in bread crumbs.
9
Fry in deep fat until browned.
10
Deep fry at 300u00b0 for 1 to 2 minutes.

139

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 11 ingredients. The key ingredients include: 4 Tbsp. oleo, 1 medium onion, chopped, 2 1/2 c. chopped meat, grind (ham and 1 lb. Bob Evans smoked sausage), 1/2 clove garlic, minced, and more.

Yes, Sauerkraut Balls falls under the Soups & Stews 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.

Sauerkraut Balls

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