Sauerkraut Balls

Get ready for the ultimate party appetizer that will have everyone asking for your recipe! These crispy, savory sauerkraut balls are the perfect bite-sized flavor bombs that combine tangy sauerkraut with smoky ham and creamy cheese, all fried to golden perfection.

I’ve been making these for gatherings for years, and they disappear faster than I can set them down. The contrast between the crunchy exterior and the soft, flavorful filling creates an irresistible appetizer that works for everything from game day spreads to holiday cocktail parties. Trust me, you’ll want to make a double batch!

Ingredients

For the filling:

• 1 pound ground fully cooked ham
• 1 jar (16 ounces) sauerkraut, drained and chopped
• 1/4 cup finely chopped onion
• 2 tablespoons dry bread crumbs
• 3 ounces cream cheese, softened
• 2 tablespoons minced fresh parsley
• 1 tablespoon prepared mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

For coating:

• 1/4 to 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup whole milk
• 3/4 cup dry bread crumbs
• Oil for deep-fat frying

Steps

1. In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs, mixing thoroughly. Make sure the sauerkraut is well-drained and finely chopped to prevent excess moisture that could make your mixture too wet.
2. In a separate bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper until smooth and well blended. The cream cheese should be fully softened to room temperature for easy mixing – cold cream cheese will leave lumps in your mixture.
3. Add the cream cheese mixture to the sauerkraut mixture and stir until completely incorporated. Every ingredient should be evenly distributed for consistent flavor throughout each ball.
4. Cover the bowl with plastic wrap and chill for at least 1 hour or overnight. This resting time is crucial as it allows the flavors to meld and the mixture to firm up, making it much easier to form into balls later.
5. Once chilled, shape the mixture into 3/4-inch balls using your hands. If the mixture sticks to your hands, lightly moisten them with cold water. For perfectly uniform balls, use a small cookie scoop or measuring spoon.
6. Set up your breading station: Place the flour in one shallow dish, beat the eggs and milk together in a second dish, and put the remaining 3/4 cup bread crumbs in a third dish.
7. Working in small batches of 5-6 balls at a time, gently coat each ball in flour, shaking off any excess. The flour helps the egg mixture adhere to the balls.
8. Dip the floured balls into the egg mixture, ensuring they’re completely coated, then roll in the bread crumbs until evenly covered. For extra crispiness, you can double-coat by dipping in egg and bread crumbs a second time.
9. Heat oil in a deep-fat fryer or electric skillet to exactly 375°F (190°C). Use a thermometer to verify the temperature – oil that’s too cool will make greasy balls, while oil that’s too hot will burn the outside before the inside is heated through.
10. Carefully drop the breaded balls into the hot oil in small batches, being careful not to overcrowd the fryer. Fry until golden brown, about 2-3 minutes, turning occasionally for even browning.
11. Remove with a slotted spoon and drain on paper towels. The balls should be crispy on the outside and hot throughout. Let them cool for 2-3 minutes before serving, as the filling will be extremely hot.

Smart Swaps

• Try turkey ham instead of regular ham for a lighter option with less sodium
• Substitute gluten-free bread crumbs for regular bread crumbs (1:1 ratio) to make this gluten-free
• Use reduced-fat cream cheese to cut some calories without sacrificing creaminess

Make It Diabetes-Friendly

• Replace regular bread crumbs with almond flour (use 2/3 cup instead of 3/4 cup) to reduce carbs by approximately 15g per dozen
• Use Neufchâtel cheese (1:1 ratio) instead of full-fat cream cheese to reduce fat content
• Add 1 tablespoon ground flaxseed to the mixture to increase fiber, which helps slow glucose absorption
• Serve with a side of non-starchy vegetables to balance the meal’s glycemic impact
• Consider air-frying at 375°F (190°C) for 10-12 minutes instead of deep-frying to reduce oil absorption

Pro Tips

• Make the mixture a day ahead and refrigerate overnight for deeper flavor development
• Use a small cookie scoop for uniform-sized balls that will cook evenly
• Freeze fully cooked and cooled sauerkraut balls in a single layer, then transfer to freezer bags for up to 3 months
• Reheat frozen balls in a 350°F (175°C) oven for 10-12 minutes until heated through
• Serve with stone-ground mustard or a horseradish-spiked sour cream for dipping