Recipe by NC State Trooper
"This recipe makes about 75 tangy and delicious fried sauerkraut balls."
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onion, finely chopped
finely chopped cooked ham
finely chopped corned beef
sauerkraut, drained and minced
chopped fresh parsley
2 1/2 cups
fine dry bread crumbs
oil for frying
I grew up in Northeastern Ohio, and always loved sauerkraut balls, especially the ones I had in the bars when I was at Kent State University. I made these for a small Super Bowl party. We dunked in either Thousand Island salad dressing or horseradish sauce. I also served Reuben sandwiches and beer. What a great combo! I only wish I'd invited more guests, because we all ate too much! My husband, also a KSU alum, LOVED these. Our guests (not from Ohio) thought they were delicious. I followed this recipe to the letter, and it worked perfectly. I must say, it was helpful having one of my guests helping. She rolled the balls; I dipped and tended the fryer. Do not be tempted to make the balls bigger to speed up the process. With the batter they just get too big for the finger food they should be. Thanks to NC State Trooper for bringing me a taste of home!
All of my co-workers and I agreed: much better served chilled the next day instead of warm.
This is a great recipe. You simply can't argue with "law." Try it soon! Great for football
tv party mobs, or a comforting fall favorite. We
will serve this often. (My nephew, 8, gobbled them up.) Partners great with cold beer. I also
omitted the parsley and added caraway
I grew up in Cleveland area too and didn't realize that sauerkraut balls were really just known up there until telling a few friends that I hadn't them in years...of course I got the "what is a sauerkraut ball??"
Made these for them and now they too are sold on them. Dipped them in 1000 island dressing and they were calling them little ruben balls. Thanks for a great and easy recipe!
P.S. To save time, I skip the batter part and just roll each ball in egg and then dip in italian bread crumbs. Still just as yummy without all the mess.
The references to Northeast Ohio are perfect ~ since I'm also from there. This is a very good recipe. I would caution you that it will take longer than the receipe says. They are a "Labor of Love". But you will never find a frozen sauerkraut ball as good. My regular recipe adds a bit more breadcrumb into the "ball". It gives it a bit more texture. If you have never tried these, you really should. Each person that has moved here and tries them becomes a lifetime fan.
My family loved them. I couldn't make them fast enough!!!!
I call these Rheuben balls! I made these for our X-mas party and everyone loved them.
Northeast Ohio here. Lyndhurst, Chesterland, Kent State. First had them in the 60's at a restaurant out on the way to Newbury. I didn't know they were local until I, too, found this recipe. Thanks a million. yum yum yummy yum yum! PS live in TX Hill Country now. None down here even with all the German restaurants. Go figure.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 85
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