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
• 1 1/2c 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.
   1. For the batter, put some batter in your hand and roll the ball in the batter in your hand
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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