Sauerkraut Balls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 545.4
  • Total Fat: 35.5 g
  • Cholesterol: 86.9 mg
  • Sodium: 780.6 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Sauerkraut Balls calories by ingredient
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great served with spaetzle great served with spaetzle
Number of Servings: 12


    1 cup small-diced bavarian ham (or whatever nice ham you can get)
    1 lb of potato, peeled, diced, and cooked until tender (canned potatoes may be used)
    2 cups sauerkraut, drained
    2 tablespoons chopped green onions
    1/4 cup of whole-grain mustard - tsp was the only choice for adding mustard to the recipe calculator. 12 tsp used for the balls, the other 24 for the sauce.
    2 egg yolks
    2 cups all-purpose flour
    2 eggs
    2 tablespoons milk
    3 cups fine-grated breadcrumbs
    oil (for frying in - you will need more than the amount listed, but that is what i estimated is actually absorbed into the balls when you fry them)
    Dipping Sauce:
    1.5 cups sour cream
    1/2 cup whole-grain mustard


1. Drain the sauerkraut. While that drains, dice up the ham and the potatoes very finely. Chop the green onions.
2. In a large bowl, combine the ham, potatoes, green onions, sauerkraut, the 2 egg yolks, and *1/4* cup of the mustard and mix well.
3. Form into balls, place on a baking sheet lined with tinfoil or wax paper, and stick in the freezer for 30 minutes to firm up.

4. When the balls are firm, put the flour in one large bowl, the breadcrumbs in another, and in a third bowl, beat the 2 whole eggs with the 2 tbsp of milk.
5. Season all 3 of those bowls with salt & pepper if desired.
6. Heat up your fryer, or a large saucepan full of vegetable oil big enough for 1 dozen of the balls to be completely submerged in oil.
7. Coat the balls in flour, coat them with the egg mixture, then roll in the breadcrumbs to coat. I found it quick & easy to do 4 or so at a time, just toss them in the bowl & roll them around, then transfer to the next bowl with a pair of tongs. Pile on a plate until you have a dozen, or do all of them before beginning to fry.
8. Place a dozen balls in the fryer/oil and fry for 3 to 4 minutes, until golden brown. Remove with tongs.

For the dipping sauce: simply stir together 1.5 cups of sour cream and 1/2 cup of whole-grain mustard. I like to add some blackk pepper and some red pepper to mine for extra spiciness.

Number of Servings: 12

Recipe submitted by SparkPeople user JRBUTTERFLY77.

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