Sauerkraut Balls Appetizers Food

MARY BETH'S SAUERKRAUT BALLS

Steps:

• Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
• Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
• In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
• Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, the cream cheese, parsley, mustard, garlic salt, and pepper. Cover and chill for at least 3 hours or up to 4 hours.
• Put flour in a shallow container. In another shallow container, beat eggs and water until combined. Put bread crumbs in a third shallow container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls. Roll balls in flour, then in egg mixture, then in bread crumbs. Fry a few at a time in deep, hot fat (365 degree F) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree F oven. Makes 24 to 30 balls.

SPICY SAUERKRAUT BALLS

Steps:

• Saute minced garlic. Fry sausage and onion. Drain off fat.
• Place in a bowl and add cream cheese and drained sauerkraut.
• Add enough breadcrumbs to hold together. Roll into small balls.
• Whip egg and milk together. Dip balls into flour, then into egg mixture, then into breadcrumbs, Deep fry until brown.

SAUERKRAUT MEATBALL APPETIZERS

Steps:

• Mix first four ingredients and shape into 1 inch meatballs.
• Place meatballs in a 9 X 13 baking pan.
• Pour remaining ingredients in a sauce pan.
• Bring to a boil.
• Pour sauce over meatballs and bake at 350 F for 1 hour.
• Test one meatball (I know this is hard- LOL) to make sure it's done.

SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)

Steps:

• In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
• In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
• Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
• Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
• Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
• Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
• Heat oven to 375 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

SAUERKRAUT SAUSAGE BALLS

Steps:

• Place spicy ground pork sausage, onion and dried beef in a large, deep skillet. Cook over medium high heat until sausage is evenly brown and onions are soft, about 10 minutes. Drain and transfer to a large bowl.
• Mix sauerkraut, prepared mustard, parsley, cream cheese and garlic salt with the sausage mixture. Cover and chill in the refrigerator approximately 2 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place flour in a small bowl. Blend milk and egg together in another small bowl. Place seasoned bread crumbs in a medium bowl.
• Roll the chilled sausage mixture into 1 inch balls. Dredge sausage balls one at a time in flour, the egg and milk mixture and the bread crumbs.
• In small batches deep fry sausage balls in the preheated oil until golden brown, about 3 minutes. Drain on paper towels and serve warm, or freeze for later use.

SAUERKRAUT MEATBALLS

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.

SAUERKRAUT BALLS

Steps:

• In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
• Stir in ham and garlic powder.
• Add in 2 TBSP flour and stir and cook for about 1 minute.
• Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
• Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
• While mixture is chilling, make Russian Dressing dipping sauce following directions below.
• Once sauerkraut/ham mixture is completely cold, form into 1" balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
• Set up a breading station. Put flour in a shallow bowl (or I like to use paper plates for easy clean up). Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
• Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
• Remove sauerkraut balls from refrigerator. You can use three methods to fry the sauerkraut balls. Choose which one is best for you.
• SKILLET FRYING: Heat about 1" of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
• AIR FRYER: (This is the method I used) Spray sauerkraut balls with cooking spray. Heat air fryer to 400 degrees F. Place sauerkraut balls in basket allowing for space and not over crowding. (depending on the size of your air fryer basket, you may need to work in batches.) Air fry for approximately 5 minutes, shaking the basket once during cooking time.
• OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time.
• Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
• Combine all ingredients in a small bowl. Cover and refrigerate to combine flavors for at least 2 hours.

SAUERKRAUT BALL,S ,APPETIZERS

Steps:

• 1. 1-In a large skillet,cook sausage and onion untill sausage is brown,breaking sausage into small pieces.
• 2. 2-Drain sauerkraut,pressing out as much liquid as possible.In a large mixing bowl,combine the sauerkraut ,sausage mixture,the two tablespoons brread crumbs,the cream cheese,parsely,mustard,garlic salt.and pepper..COVER AND CHILL for at least 3 hours and up to four hours..
• 3. 3-Put flour in a shallow container.In another shallow container,beat eggs and water untill combined.Put bread crumbs in a 3rd shallow container.
• 4. 4-Using about 2 tablespoons for each ,shape sauerkraut mixture into balls.Roll balls in flour ,then in egg mixture,then in bread crumbs..Fry a few at a time in deep ,hot cooking oil.(365 degrees)for about 2 minutes or untill brown.Remove from oil with a slotted spoon and ;drain on paper towels,may be kept warm in 275 degree oven.....
• 5. Personal Note:::::You can shape the sauerkraut balls as above.Then cover and chill for up to 24 hours.Then prepare them for frying .

SAUSAGE AND SAUERKRAUT BALLS

Steps:

• Instructions Brown the sausage in a large nonstick skillet over medium heat. Use a wooden spoon to break it apart. Stir in the onion and continue to cook for 5 more minutes, or until onions are soft. Set aside. Drain the sauerkraut through a fine mesh strainer to remove as much liquid as possible; transfer to a large mixing bowl. Use a slotted spoon to transfer the cooked sausage and onion into the mixing bowl, then stir to combine. Fold in the mustard and garlic powder followed by the cream cheese and ¼ cup of the panko. Mix until very well combined, then season to taste with salt and pepper. Using your hands, shape the mixture into 20 2-inch balls and transfer to a baking sheet. Refrigerate for at least 60 minutes. Create a dredging station by placing the flour, beaten egg and remaining panko in three separate shallow bowls. Dredge each ball in the flour, followed by the egg, then the panko. Set a large nonstick pan over medium heat and add enough oil to just barely coat the bottom. Once hot (the oil will shimmer), add breaded balls in a single layer, making sure not to crowd the pan. Work in batches, if necessary. Pan fry for about 8 minutes, rotating every couple of minutes to brown evenly on most sides. Transfer to a paper towel-lined plate. Baked option: Bake breaded sausage and sauerkraut balls at 400˚F on a parchment-lined baking sheet for 20 minutes. They will be lighter in color and less crispy than the pan fried option. Serve alongside mustard for dipping. Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

CORNED BEEF SAUERKRAUT BALLS

Steps:

• Combine softened cream cheese and onions and add corned beef and sauerkraut. Mix well and chill. Shape into 1 inch balls. Roll in flour, then milk, then corn flake crumbs. Deep fat fry for 1 minute or until golden brown.

EASY GLUTEN-FREE BAKED SAUERKRAUT BALLS

Steps:

• Mix together meat and seasonings. Cover and refrigerate overnight for maximum flavor, but not necessary.
• Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Mix together sauerkraut and egg into meat mixture. Shape into 1 inch balls. Bake for 20 minutes, or until browned.
• For sauce, reduce beer over low heat until it is reduced to 1/2 cup. Once beer is reduced, stir in Dijon mustard and horseradish.
• Mix all ingredients together.
• Mix all ingredients together.

SAUERKRAUT BALLS

Steps:

• Cook sausage and onion until meat is brown.
• Drain.
• Add sauerkraut and 2 T bread crumbs to the mixture.
• Combine cream cheese,parsley, mustard, garlic salt and pepper.
• Add to sauerkraut mixture.
• Chill one hour.
• Form into small balls and coat with flour.
• Dip in egg-milk mixture and roll in bread crumbs.
• Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.

SCRUMPTIOUS SAUERKRAUT BALLS

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.