Sauerkraut Balls

1:14 PM, Nov 8, 2013   |    comments
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Sauerkraut recipe submitted by viewer Susan Freeman

Sauerkraut Balls:

1 onion, chopped
5 T. butter
1 clove garlic (or 1 teaspoon garlic from a jar)
1 1/2 cups ground corned beef (approximately 1/2 pound)
1/2 cup ground ham (approximately 1/4 pound)
1/2 teaspoon black pepper
1/2 teaspoon Tabasco
6 T. flour
2 beaten eggs
2 cups well-drained, chopped sauerkraut (squeeze out excess juice in a strainer or through cheesecloth)
2 T. dried parsley

Coating Ingredients
1 cup flour
2 beaten eggs
2 1/2 cups breadcrumbs

Saute onion in butter in large pan. Add garlic, corned beef, ham, black pepper, and Tabasco. Stir. Add flour & mix in. 

Mix eggs, sauerkraut, & parsley together in a bowl. Add to above mixture and chill for 4 hours or overnight.

Shape mixture into balls. (At this point, you can freeze the balls in a freezer bag or bags for approximately 2 weeks. Thaw before frying.) Roll in flour, dip in 2 beaten eggs, and roll in 2 1/2 cups breadcrumbs.

Deep fry in 375 degree oil until golden brown. Drain on paper towels. Serve hot.

Serve with various flavors of mustard.

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