The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 5, 2008
I thought this was very heavy on the cream cheese, so I only used one 8oz block, and it still was too creamy for me, but my partner liked it. I would consider increasing the meat, or still decreasing the cream cheese content.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 12, 2008
These would be wonderful served as an appetizer, I felt they were missing something to be served as the main dish. Make sure to crush the crackers so they are very fine and not to roll the balls too large. Otherwise the measurements were perfect. I used yellow mustard and chilled for five hours in the fridge. I'm not sure how "German" this would be but next time I think I'll mix in some fresh chopped jalapenos.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 2, 2008
Wonderful surprise. Thanks for the recipe
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Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA
Living In: Odell, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 31, 2008
I made these for Thanksgiving and Christmas this year and they are a huge hit!! I found that refrigerating them overnight seemed to bring out the flavors more than just refrigerating for 1 hour. These are excellent!! Try with a dip of equal parts mayo and dijon mustard!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 16, 2008
Not sure why the recipes calls for dijon musturd. It should call for regular yellow mustard.
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Cooking Level: Intermediate

Living In: Jackson, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 7, 2008
I experienced this wonderful appetizer this last Christmas and it was great!! The only difference in recipes is mine has about a 1/4 cup of minced onions, reg. mustard, bread crumbs instead of crackers and only 4 oz oz cream cheese. I actually just made the recipe myself earlier today and I didn't have any bread crumbs. Not wanting to go to the store I thought about using the crushed crackers but was to afraid of changing what I had already loved. Now I know that it has been done and I will definetly try it w/ more cream cheese and crackers.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 1, 2008
My husband loved them...I liked them. I reduced the amount of sauerkraut and cream cheese. There was way too much moisture to roll them into balls. Next time I make them for my husband, I will reduce the cream cheese even more to just 1/2 pkg. And will chop up the sauerkraut.
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Cooking Level: Intermediate

Home Town: Rock Island, Illinois, USA
Living In: Viola, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 30, 2006
I had some leftover kraut & found this recipe after an ingredient search. Although my husband didn't care for it, I loved it. I think he was expecting more of a beef meatball. The flavor was tangy but the cream cheese mellowed it out. I dipped mine in a warm apricot dipping sauce (apricot jelly, mustard, honey) and thought it was excellent. I might tinker with the recipe and try it as a hot dip, baked with the cracker crumbs on top. Thanks for a treat Kendrajean!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 29, 2005
These are really good! I halved the recipe since it was just my husband and I and it was plenty for the two of us. I will be serving these New Years Day along side the rest of the annual kraut dishes. Thanks for a great recipe!
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