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Feb 27, 2005 12:28 PM

Sauerkraut Balls

  • c

Finely grind 1/4 lb each of lean ham, lean fresh pork and corned beef. Heat 3 Tbs. bacon drippings in a skillet and brown the meat in it along with 1 C. finely chopped onions. Put 1 C. whole milk in your blender jar and add to it 1C. flour, 1 tsp. Coleman's dry mustard. 1/2 tsp salt, freshly ground pepper and 1 Tbs. chopped parsely. Blend well and add to the meat and onion mixture. Cook, stirring until thick. Dran the sauerkraut well and chop finely. Add to the pan and cook stirring for about 5 minutes. Cool well. Shape into balls the size of a walnut. Roll each ball in flour, dip in beaten egg and then roll in soft fresh bread crumbs. Deep fry at about 370 F. Some people like a mustardy mayonnaise to dip them in. I imagine Russian dressing might be good too.

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  1. Abby Mandel in her Midwestern cookbook has a more up to date recipe.

    Heat a Tbs. of oil in a skillet. Add 3/4 tsp, minced garlic and a minced small yellow onion. Cook until the onion is translucent and then transfer to a mixing bowl. To the onions add 1 1/2 C (6 oz) coarsely chopped honey baked ham, a lb. of drained and chopped sauerkraut, 1 tsp. dry mustard, 1/2-2/3 C. fresh bread crumbs, salt and pepper to taste, 2 Tbs. minced parsley and 1 beaten egg white. Mix well. Form into balls and then roll in flour, dip in beaten egg and dredge in fresh bread crumbs. Deep fry at 375F about 3 minutes.

    Either recipe can be held in a warm oven prior to servng. They can also be cooled and then reheated in a hotter oven.

    1. Absoluletly fasinating! I've never heard of this before and I think I would love it. Thanks for the post!

      Is it the sort of thing that you want to eat immediately out of the fryer or can they be reheated?

      1 Reply
      1. re: Allison

        Either way. Of course fresh out of the pan is better but they do reheat.