Sauerkraut Balls Recipe

Name: Sauerkraut Balls
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 lb. finely ground ham; 1/2 lb. finely ground pork or pork sausage; 1/2 can corned beef, ground fine; 2 lb. or 1 qt. sauerkraut, drained (reserve juice, grind fine); 1 onion, chopped fine; 1 tsp. dry mustard; 1 tsp. salt; 1 c. flour; 1 egg; parsley

Servings: persons

1/2 lb. finely ground ham
1/2 lb. finely ground pork or pork sausage
1/2 can corned beef, ground fine
2 lb. or 1 qt. sauerkraut, drained (reserve juice, grind fine)
1 onion, chopped fine
1 tsp. dry mustard
1 tsp. salt
1 c. flour
1 egg
parsley

1
Fry pork or sausage; drain off fat.
2
Add ham, corned beef, onion, parsley and salt.
3
Fry until brown.
4
Stir in mustard, salt and flour.
5
Cook 10 minutes and cool.
6
Add kraut and 1 cup juice. Mold into bite size balls.
7
Dip in beaten egg and roll in bread crumbs.
8
Deep fry until golden brown.
9
Makes about 100 balls. (They freeze well.)

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 lb. finely ground ham, 1/2 lb. finely ground pork or pork sausage, 1/2 can corned beef, ground fine, 2 lb. or 1 qt. sauerkraut, drained (reserve juice, grind fine), and more.

Yes, Sauerkraut Balls falls under the Meat & Poultry 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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