SauerKraut Balls Just in time for the Holidays

Jamie Franks


I have been making these since I got a divorce back in 2007 and I needed something to do with my time so I created. I found a similar recipe and just added my touch to it. I make my own hot kraut every year and this is what I use. I also create my own breadcrumbs in which I mentioned how to do in the discussion group. My homemade hot kraut works wonderful in this I like a kick to these balls. I make them only around the holidays and I never have any to freeze, that's how good they are.


☆☆☆☆☆ 0 votes

that depends on how big you make your balls
1 Hr 30 Min
20 Min
Deep Fry


  • 2 Tbsp
  • 1 medium
  • 2 c
    drained sauerkraut, or your own kraut
  • 1 c
    minced cooked corn beef
  • 1 c
    minced cooked ham
  • 1 Tbsp
    dry mustard (prepared)
  • 3 Tbsp
    minced parsley
  • 1/4 tsp
    garlic salt
  • 1/8 tsp
  • 2/3 c
  • 1/2 c
    beef bouillon
  • 2
    well beaten eggs
  • 1 1/4 c
    seasoned bread crumbs, i make my own

How to Make SauerKraut Balls Just in time for the Holidays


  1. Sauté onions in butter till limp. Add ham and corn beef. Cook for 5 mins. Add mustard, parsley, seasonings, sauerkraut, half of flour and bouillon.
  2. Cook and stir for 10 mins. Cool/Shape into medium size balls, put in frig for 1 hour or more. When you are ready to finish, Roll balls w/flour. The beaten eggs you have add 2 T. of water. Now dip the balls in the egg wash.
  3. Now you will roll the balls into bread crumbs. You want to fry in a fryer (fry daddy) till golden brown, then put on paper towel for excessive oil to drip off.
  4. Serve with toothpicks in them and create a dipping sauce of your choice. May be frozen and reheated in 350* oven, tightly covered for 45 mins.

Printable Recipe Card

About SauerKraut Balls Just in time for the Holidays

Course/Dish: Meat Appetizers
Main Ingredient: Bread
Regional Style: American

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