Scrumptious Sauerkraut Balls are tasty little bites filled with ground meat, cheese, and, of course, sauerkraut! They are crispy on the outside and have a comforting flavor inside.
These bites are perfect for parties or game day! I love making a big batch—everyone can’t get enough of them. Trust me, they disappear faster than you can say “yum!” 😂
Key Ingredients & Substitutions
Sauerkraut: This is the star of the show! Make sure to drain it well. If you’re not a fan of sauerkraut, try using finely shredded cabbage instead for a different but still delicious flavor.
Ground Pork Sausage: I love the taste of ground sausage, but you can also use ground beef or turkey. For a lighter option, ground turkey works really well too!
Cheddar Cheese: Sharp cheddar gives a nice kick, but feel free to substitute with mozzarella or a cheese that melts well. You can even mix different cheeses for added flavor!
Panko Breadcrumbs: Using panko helps achieve that extra crunch! If you don’t have panko on hand, regular breadcrumbs will work as well, but the texture might be a bit softer.
How Do You Make Sure the Balls Hold Together When Frying?
It’s important to properly mix your ingredients and form the mixture into tight balls. Here are some key steps:
- Don’t skip draining the sauerkraut well; excess moisture can make your mixture too wet.
- Make sure your oil is hot enough before frying, around 350°F (175°C), to ensure they cook evenly and hold their shape.
- If your mixture feels too loose, you can add a bit more flour to help bind it together.
By following these tips, your sauerkraut balls will hold their shape beautifully while frying!
Scrumptious Sauerkraut Balls
Ingredients You’ll Need:
- 2 cups sauerkraut, drained and finely chopped
- 1 pound ground pork sausage (or a mix of ground beef and pork)
- 1 cup shredded sharp cheddar cheese
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This scrumptious recipe will take about 20 minutes for preparation and around 30 minutes for cooking. In total, you should set aside about 50 minutes to create these delightful bites!
Step-by-Step Instructions:
1. Preparing the Sauerkraut:
Start by thoroughly draining the sauerkraut. You want to squeeze out as much liquid as possible so it doesn’t make your mixture too wet. Finely chop the sauerkraut to make mixing easier.
2. Mixing the Filling:
In a large bowl, mix together the ground sausage, the chopped sauerkraut, and the shredded cheddar cheese. Use your hands or a spoon to combine everything until it’s mixed well and feels cohesive.
3. Breading Station:
Get your breading station ready! In a small bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. In another bowl, whisk the eggs and milk together. This will help the breadcrumbs stick!
4. Forming the Balls:
Using your hands, take a scoop of the meat mixture and roll it into golf-ball-sized balls. Place them on a baking sheet. Make sure they’re shaped well so they hold together when frying.
5. Breading the Balls:
Take each ball and roll it in the seasoned flour to coat, then dip it in the egg wash, and finally, cover it with breadcrumbs. For extra crunch, you can repeat the egg wash and breadcrumb process!
6. Frying:
In a deep fryer or large deep skillet, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to submerge the balls. Fry the sauerkraut balls in batches, turning them occasionally until they are golden brown and cooked through, about 4-6 minutes per batch.
7. Draining:
Once fried, use a slotted spoon to carefully remove the balls from the oil and let them drain on paper towels to soak up any excess oil.
8. Serving:
Serve the sauerkraut balls warm. You can garnish them with fresh parsley if you like. They pair wonderfully with mustard or your favorite dipping sauce!
Enjoy your crispy, savory Scrumptious Sauerkraut Balls!
Can I Use Different Types of Meat?
Absolutely! While ground pork sausage is traditional, you can use ground beef, turkey, or even chicken. Just be mindful that the flavors will vary a bit with each type of meat.
How Do I Store Leftovers?
Leftover sauerkraut balls can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can either bake them in the oven at 350°F (175°C) until warmed through or gently reheat in the microwave.
Can I Freeze These Balls?
Yes! You can freeze un-fried sauerkraut balls. Simply form them, freeze them on a baking sheet until solid, then transfer them to a freezer bag. When ready to fry, you can cook them directly from the freezer—just add a few extra minutes to the frying time.
What Can I Serve with Sauerkraut Balls?
These crunchy delights pair well with mustard, ranch dressing, or a zesty dipping sauce. They also make a great appetizer alongside a spread of cheeses, meats, and pickles for a party platter!
