Sauerkraut Balls

• Serves: 75 balls

• Contributor: MikeCrute

As of December 2021 this recipe is a work in progress but works as stated and is delicious. The batter is currently the weak point but will be improved as we make this.

Ingredients

Sauerkraut / Meat Mixture

• 3T unsalted butter
• 1 onion, finely chopped
• 1c (~7oz) cooked ham, finely chopped
• 1c (~6oz) corned beef, finely chopped
• 1/2 clove garlic, minced
• 6T all-purpose flour
• 2c sauerkraut, drained
• 1T fresh parsley, chopped (optional)
• 1/2c beef broth
• 1T Worcestershire sauce

Batter

• 2 eggs
• 1/2t baking soda
• 1c milk
• 1c all-purpose flour

Frying / Finishing

• 4c fine dry bread crumbs (not panko)
• 1Q oil for frying
• Russian or Thousand Island Dressing

Instructions

1. Prepare the meat and onion, this is easiest to do in a food-processor
2. In a large skillet over medium-high heat, melt butter. Add onion and cook until soft but not browned.
3. Add garlic, Worcestershire sauce, corned beef, and ham. Cook, stirring constantly, for 1 minute.
4. Stir in 6 tablespoons of flour and cook for another 3 minutes, stirring occasionally.
5. Stir in sauerkraut, parsley, and broth. Mix everything together well and cook until it thickens and is paste-like (viscosity should be about that of peanut butter or slightly heavier). About 3 minutes.
6. Spread paste on a baking sheet and chill until completely cool. About 3 hours.
7. Heat oil to 375 F.
8. Mix together egg, milk, and remaining flour to form a batter.
9. Shape the sauerkraut mixture into balls about 1" in diameter (~1 teaspoon worth of mixture). Dip in batter, coat in breadcrumbs.
10. Fry balls in batches for 2-3 minutes or until golden brown. Drain on a wire rack or paper towels.
11. Serve warm with dressing.

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