Sauerkraut Balls Recipe

Name: Sauerkraut Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 3 Tbsp. margarine; 1 c. corned beef; 6 Tbsp. flour; 1 egg, beaten; 1 (No. 2 1/2) can sauerkraut, with moisture squeezed out and chopped; 1 Tbsp. chopped parsley; 1 beef bouillon cube, dissolved in 1/2 c. hot water; 1 Tbsp. Worcestershire sauce; seasoned salt to taste

Servings: persons

1 onion, chopped
3 Tbsp. margarine
1 c. corned beef
6 Tbsp. flour
1 egg, beaten
1 (No. 2 1/2) can sauerkraut, with moisture squeezed out and chopped
1 Tbsp. chopped parsley
1 beef bouillon cube, dissolved in 1/2 c. hot water
1 Tbsp. Worcestershire sauce
seasoned salt to taste

1
Saute onion in margarine. Add corned beef and heat. Stir in flour and egg. Blend. Add chopped kraut and seasonings.
2
Cook over low heat until thick. Cover and chill overnight.
3
The next day, form mixture into small balls.
4
Dip first into flour, then into beaten egg, and then into fine cracker crumbs. Fry in hot deep fat until golden brown.
5
If desired, cook in advance and reheat at serving time, 10 to 12 minutes in a 400u00b0 oven.

344

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 10 ingredients. The key ingredients include: 1 onion, chopped, 3 Tbsp. margarine, 1 c. corned beef, 6 Tbsp. flour, 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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