Reviewed: May 20, 2012

Outstanding! I skipped the batter as one reviewer suggested and did a traditional flour coating, egg dip, and toss in Panko crumbs. Served them at a ladies Book Club and everyone gave a big thumbs up! A bit labor intensive, but I made a batch and froze them ahead of time and that did the trick to save last minute prep. Oh, and I also served them with a side of Thousand Island dressing as one reviewer suggested - super yummy! Being a CA native, I had never heard of anything like these (nor my friends or family) and so now I am a big hit with the party crowd! It's my understanding that these are common in Ohio - so Hail to the Midwest for another crowd pleaser!

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Reviewer:

jensenly

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Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: Jan. 12, 2012

Great sauerkraut balls!!! I've made this exact recipe several times, this time I used panko breadcrumbs because that was all I had. I wasn't sure how they would turn out but they were great, everyone loved them.

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Reviewer:

kimm1170

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

I'm another Ohio native that found himself missing these when I moved to Missouri. This is the best recipe I have tried. My dipping sauce (Horseradish Parsley Russian dressing) 1/2 c. Miracle whip 3 Tbls. Ketchup 2 Tbls. Sweet pickle relish 1 Tbls. Prepared horseradish Chopped parsley leaves I also use this dressing on my Reuben sandwiches with Dubliner cheese instead of Swiss.

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Reviewer:

Zach

Cooking Level: Beginning

Reviewed: Nov. 20, 2011

I am from Ohio and now live in Tucson, AZ. I have been missing Kraut Balls for years and have tried other recipes to no avail. This one is PERFECT! Just like I remember back home. Thank you for sharing it NC State Trooper. We served them at our own little Oktoberfest that we hold since the local one here has mostly Mexican and some Irish food with only one Marzen beer. They were a hit!

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Reviewer:

Kimmay6

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Aug. 4, 2011

Wonderful!! First time trying them and they were a hit!

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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Newfolden, Minnesota, USA

Living In: Angle Inlet, Minnesota, USA

Reviewed: Feb. 7, 2011

Absolutly loved it! The only change I made was to add salt, pepper, basil and cayanne pepper to the batter. But they were a hit and everyone loved them. Thank you for sharing this recipe.

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Reviewer:

Rozzellynred

Reviewed: Jan. 17, 2011

Does anyone know if these would freeze well?

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Reviewer:

oliviahw

Cooking Level: Beginning

Reviewed: Jan. 3, 2011

Great recipe.I added 1 1/2 tsp. sugar and a tsp. of salt to suit my taste but otherwise followed the recipe.Thanks.

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Reviewer:

T.Lambert

Reviewed: Dec. 28, 2010

YUM! We had ham and roast beef leftovers from Christmas dinner so I used them finely chopped up since we didn't have corned beef. I also used chicken stock instead of the beef broth but it still Turned out yummy! My 3 year old who is a picky eater loves them! She can't even tell there's sauerkraut in it (which the rest of the family loves). well definitely be making this again!

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