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Sauerkraut Balls

Sauerkraut Balls

"This recipe makes about 75 tangy and delicious fried sauerkraut balls."
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4 h servings 222 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
  2. Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
  4. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 29
  1. 34 Ratings

Most helpful positive review

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...

Most helpful critical review

Hmmmm....followed the recipe exactly, fried up a few and found them lacking a taste I wanted, so added 1/4 c grated Parmesan to the rest (everything's better with cheese, right?) - an improvemen...

Most helpful
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Least positive

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...

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 th...

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 ...

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 ...

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. ...

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 th...

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...

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