Savory Sauerkraut Delight Balls
A cherished family recipe passed down from my mom, these Savory Sauerkraut Delight Balls are the perfect blend of flavors and textures. Featuring a hearty mixture of finely chopped deli meats, tangy sauerkraut, and a hint of mustard, these delicious bites are coated in a crispy breadcrumb shell and fried to golden perfection. They're great as a snack, appetizer, or a fun addition to any weeknight dinner. The recipe yields about 20-30 balls, depending on the size you choose to make them, and is sure to impress your family and friends. Don't forget to let them chill before frying for the best results!
20-30 sauerkraut balls
Servings
67
Calories
14
Ingredients
Ingredients
onion
1 medium (minced)
butter
2 tablespoons (melted)
deli ham
1 cup (very finely chopped)
deli corned beef
1 cup (very finely chopped)
garlic salt
1/4 teaspoon (to taste)
prepared mustard
1 tablespoon (for seasoning)
minced dried parsley
3 teaspoons (for flavor)
black pepper
1/8 teaspoon (to taste)
sauerkraut
2 cups (well drained and finely chopped)
flour
2/3 cup (divided)
beef stock
1/2 cup (for cooking)
eggs
2 (well beaten)
fine dry breadcrumbs
1/2 cup (for coating)
vegetable oil
as needed (for frying)
Instructions
1
In a large skillet, melt the butter over medium heat and sauté the minced onion until it becomes tender and translucent, about 5 minutes.
2
Add the finely chopped deli ham and corned beef to the skillet, cooking for an additional 5 minutes while stirring frequently to combine the flavors.
3
Stir in the garlic salt, prepared mustard, black pepper, well-drained and finely chopped sauerkraut, 1/2 cup of flour, and beef stock. Mix until everything is well incorporated.
4
Continue cooking the mixture on medium heat for 10 minutes, stirring often to ensure even cooking and to allow the flavors to meld.
5
Once the mixture is cooked, carefully spread it onto a platter to cool until it is safe to handle.
6
When the mixture has cooled enough to touch, shape it into 1-inch balls. Feel free to adjust the size according to your preference.
7
Place the shaped balls onto a plate and refrigerate them for at least 1 hour to help them firm up.
8
Prepare your frying station: place the remaining flour in one bowl, the beaten eggs in another, and the fine dry breadcrumbs in a third.
9
Take each chilled ball, roll it first in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs, making sure they are fully covered.
10
In a deep fryer, heat vegetable oil to 350°F (175°C). Carefully fry the breaded sauerkraut balls in batches until they are golden brown and crispy, about 3-4 minutes each. Use a slotted spoon to remove them and drain on paper towels before serving.
Nutrition Information
4g
Fat
5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sauerkraut Delight Balls?
They are a family recipe featuring a blend of deli meats, tangy sauerkraut, and mustard, coated in breadcrumbs and fried to golden perfection.
Who passed down this recipe?
This is a cherished family recipe passed down from the creator's mom.
How many sauerkraut balls does this recipe yield?
The recipe yields between 20 and 30 balls depending on the size you choose to make them.
What type of deli meats are used in this recipe?
The recipe uses one cup of very finely chopped deli ham and one cup of very finely chopped corned beef.
How should the sauerkraut be prepared?
You should use 2 cups of sauerkraut that has been well drained and finely chopped.
Why do the balls need to be refrigerated before frying?
Refrigerating the shaped balls for at least 1 hour helps them firm up so they hold their shape during the frying process.
What is the recommended frying temperature?
The vegetable oil should be heated to 350 degrees Fahrenheit (175 degrees Celsius) in a deep fryer.
How long do the sauerkraut balls need to fry?
They should be fried in batches for about 3 to 4 minutes each until they are golden brown and crispy.
What are the nutritional values per serving?
Each ball contains approximately 67 calories, 4g of fat, 5g of carbohydrates, and 3g of protein.
What seasonings are used for flavor?
The mixture is seasoned with garlic salt, prepared mustard, minced dried parsley, and black pepper.
What is the first step in the cooking process?
The first step is to melt butter in a large skillet and saute minced onion until tender and translucent.
How much beef stock is required?
The recipe calls for 1/2 cup of beef stock to be stirred into the mixture.
What is the three-step breading process?
Each chilled ball is rolled in flour, dipped in beaten eggs, and finally coated in fine dry breadcrumbs.
How long should the meat and onion mixture cook together?
After adding the meats to the onions, cook for an additional 5 minutes before adding other ingredients.
What size should the sauerkraut balls be?
The recipe recommends shaping the mixture into 1-inch balls.
How should the fried balls be handled after cooking?
Use a slotted spoon to remove them from the oil and drain them on paper towels before serving.
What kind of oil should be used for frying?
Vegetable oil is recommended for frying these sauerkraut balls.
How much flour is needed for the recipe?
A total of 2/3 cup of flour is used, divided between the mixture and the coating station.
What should I do after the mixture is cooked but before shaping?
Spread the mixture onto a platter to cool until it is safe to handle.
What is the purpose of the beef stock?
The beef stock is added to the mixture to help incorporate the ingredients and add moisture during the 10-minute cooking phase.
How many eggs are needed for the breading station?
Two well-beaten eggs are required for dipping the balls.
Can I adjust the seasonings?
Yes, the recipe suggests adding garlic salt and black pepper to taste.
What categories does this dish fit into?
It is categorized as an appetizer, snack, and comfort food.
Is there any fiber or sugar in this recipe?
According to the provided data, the fiber and sugar content are null or not specified.
How much butter is used to saute the onions?
Two tablespoons of butter are used for the initial sauteing.
Is the onion minced or chopped?
The recipe specifies using one medium minced onion.
How much parsley is included?
The recipe includes 3 teaspoons of minced dried parsley for flavor.
How long do you cook the final mixture before cooling?
Continue cooking the mixture on medium heat for 10 minutes while stirring often.
What is the texture of the finished product?
The balls have a crispy breadcrumb shell with a savory and tangy meat and sauerkraut interior.
Can these be served at a dinner?
Yes, they are described as a fun addition to any weeknight dinner.