Recipe by LUXURY010
"The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!"
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finely chopped onion
1 (14 ounce) can
sauerkraut, well drained and finely chopped
prepared yellow mustard
ground black pepper
Italian seasoned dry bread crumbs
cream cheese, softened
dried parsley flakes
Italian seasoned dry bread crumbs
vegetable oil for deep-frying
These can be baked in a 350 degree oven for 20 minutes instead of frying. they freeze well. My family favorite.
Should have tried before serving. These were greasy and salty.
After sharing these with several people they all asked for the recipe. I also made the same recipe except I used corned beef instead of sausage and I cut the cream cheese in half and added 6 oz of shredded swiss cheese and used 1,000 island dressing as a dipping sauce. Basically, rueben balls.
The work involved is worth it!I always dbl.the recipe because everyone loves them.I learned how to make these from my mom.She always made them for family gatherings.Only thing we do differently is snip w/scissors the kraut and lightly brown the balls in oil,then bake at 375 for 15 to 20 min.
This recipe was awesome!!! My husband and I had sauerkraut balls at a German Restaurant in Columbus, OH a few years ago and have craved them ever since. This recipe was very close to the original. I made them as a Christmas appetizer and they were devoured.
Hubby and I host 2-3 "Beast Feasts" per year and yesterday I used this one and substituted venison kielbasa for the pork sausage. We had over 50 people show up and and everyone that tried one of these loved it...including the kids. I doubled the recipe and got a yield of 85. We had about 15 other dishes available, but this one was one of the favorites! Made a horseradish sauce for dipping just for fun. Excellent recipe!
I use vegetarian sausage when I want these and the meat-eaters still gobble them up!
I just served these sauerkraut balls at a New Year's Day party. I received so many compliments and requests for the recipe. Guests even raved how much better they were than a couple of well known German restaurants in Columbus Ohio. I am guilty of making some minor modifications. I used more onion than the recipe called for as well as honey mustard and black pepper. I used the refrigerated sauerkraut in a plastic bag and hand sqeezed all the liquid from the kraut (don't rinse). A chef on T.V. once said that the only use for "dried" parsley is for garnish. I used fresh cilantro since my local store ran out of fresh parsley. Also, use a couple of fresh garlic cloves instead of garlic salt and add a little salt. I doubled the recipe and used a 1oz scoop to form the balls (30ct). I was worried that placing them in a crock pot would make them soggy. It worked fairly well. Simply place papertowels on the bottom and then place paper towels between each layer with the crockpot on warm setting.
* Percent Daily Values are based on a 2,000 calorie diet.
Scrumptious Sauerkraut Balls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 287
** Calories from Fat: 212
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