Best 2 Mary Beths Sauerkraut Balls Recipes

When it comes to comfort food, there's nothing quite like a warm, hearty sauerkraut ball. These delicious morsels are made with a combination of cooked sauerkraut, ground meat, onions, and spices, all wrapped in a crispy breadcrumb coating. Whether you're serving them as an appetizer or a main course, mary beths sauerkraut balls are sure to be a hit. They're also incredibly easy to make, so you can have them on the table in no time. So grab your ingredients and let's get started!

Let's cook with our recipes!

SCRUMPTIOUS SAUERKRAUT BALLS

Scrumptious Sauerkraut Balls image

The perfect party finger food. These are the most scrumptious sauerkraut balls you will ever taste!

Provided by Marie Velez-Kirk

Categories Appetizers and Snacks Meat and Poultry Pork

Time 2h20m

Yield 12

Number Of Ingredients 14

Ingredients

1 pound pork sausage
¼ cup finely chopped onion
1 (14 ounce) can sauerkraut, well drained and finely chopped
½ teaspoon prepared yellow mustard
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 tablespoons Italian seasoned dry bread crumbs
4 ounces cream cheese, softened
2 tablespoons dried parsley flakes
¼ cup all-purpose flour
1 egg, beaten
¼ cup milk
¾ cup Italian seasoned dry bread crumbs
6 cups vegetable oil for deep-frying

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.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 10.7 g, Cholesterol 48.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 8.4 g, SaturatedFat 6.6 g, Sodium 785.4 mg, Sugar 1.5 g

SAUERKRAUT BALLS

Sauerkraut Balls image

This recipe makes about 75 tangy and delicious fried sauerkraut balls.

Provided by NC State Trooper

Categories Appetizers and Snacks Meat and Poultry Pork

Time 4h

Yield 24

Number Of Ingredients 14

Ingredients

3 tablespoons unsalted butter
1 onion, finely chopped
1 cup finely chopped cooked ham
1 cup finely chopped corned beef
½ clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained and minced
1 tablespoon chopped fresh parsley
½ cup beef broth
1 egg
2 cups milk
2 ½ cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

Steps:

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.
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.
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.
Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 26.4 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.6 g, Protein 7.6 g, SaturatedFat 2.8 g, Sodium 412.2 mg, Sugar 2.5 g

Tips:

To achieve the perfect texture for your sauerkraut balls, ensure the sauerkraut is finely shredded. This will help the meatballs bind together better.
If you find the mixture to be too wet, add more bread crumbs or matzo meal until it reaches a consistency that can be easily shaped into balls.
For a crispier exterior, shallow fry the sauerkraut balls in hot oil until golden brown. Alternatively, bake them in the oven for a healthier option.
Serve the sauerkraut balls with your favorite dipping sauce, such as sour cream, ketchup, or mustard. They can also be enjoyed as a main course or as a side dish.

Conclusion:

Mary Beth's Sauerkraut Balls are a delightful and versatile dish that can be enjoyed in various ways. With their unique flavor and texture, these meatballs are sure to become a favorite among your family and friends. Whether you choose to fry or bake them, serve them with your favorite dipping sauce or enjoy them as a main course or side dish, these sauerkraut balls are a delicious and satisfying treat that will leave you craving more.

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