Sauerkraut Balls Recipe

Sauerkraut: Fermented cabbage that adds a tangy flavor to the dish.

Ham: Provides a savory and salty taste, finely chopped for even distribution.

Cream cheese: Softened to blend smoothly with other ingredients, adding a creamy texture.

Onion: Finely chopped to add a mild, sweet flavor.

Mustard: Adds a bit of tang and spice to the mixture.

Bread crumbs: Used for coating the balls, giving them a crispy exterior.

Eggs: Beaten to help the bread crumbs adhere to the balls.

Flour: Used for the initial coating to help the eggs stick.

Oil: For frying the balls until they are golden brown.

When shaping the sauerkraut mixture into balls, ensure they are tightly packed to prevent them from falling apart during frying. Chilling the balls in the refrigerator for about 30 minutes before coating them in flour, eggs, and bread crumbs can help them hold their shape better.

• sauerkraut - Substitute with kimchi: Kimchi provides a similar tangy and fermented flavor, adding a bit of spice for an extra kick.

• ham - Substitute with turkey bacon: Turkey bacon offers a similar texture and savory taste while being a leaner option.

• cream cheese - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, with added protein and less fat.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good alternative to onions.

• mustard - Substitute with horseradish sauce: Horseradish sauce offers a similar pungent and tangy flavor, adding a bit more heat.

• bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option.

• eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent, suitable for vegan diets.

• flour - Substitute with almond flour: Almond flour offers a gluten-free alternative with a slightly nutty flavor.

• oil - Substitute with avocado oil: Avocado oil has a high smoke point and is a healthier option with beneficial fats.

• Allow the sauerkraut balls to cool completely after frying. This prevents condensation and sogginess when storing.
• Place the cooled sauerkraut balls in a single layer on a baking sheet. This ensures they don't stick together.
• Transfer the baking sheet to the freezer and freeze the sauerkraut balls for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape.
• Once frozen, transfer the sauerkraut balls to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For reheating, preheat your oven to 375°F (190°C). Place the frozen sauerkraut balls on a baking sheet lined with parchment paper.
• Bake the sauerkraut balls for 15-20 minutes, or until they are heated through and crispy. This method ensures they retain their delightful crunch.
• Alternatively, you can reheat the sauerkraut balls in an air fryer at 350°F (175°C) for 10-12 minutes for a quicker option.
• If storing in the refrigerator, place the sauerkraut balls in an airtight container and consume within 3-4 days for optimal freshness.
• To maintain the best texture, avoid microwaving the sauerkraut balls as it can make them soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover sauerkraut balls on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy. This method helps maintain the crunchiness of the bread crumbs.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the sauerkraut balls in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the sauerkraut balls crispy.

• Microwave Method: Place the sauerkraut balls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the bread crumbs as crispy as other methods.

• Stovetop Method: Heat a small amount of oil in a skillet over medium heat. Add the sauerkraut balls and cook for 3-5 minutes, turning occasionally, until they are heated through and the exterior is crispy. This method is great for a quick reheat while maintaining texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the sauerkraut balls on the toaster oven tray. Heat for 10-12 minutes, or until they are warmed through and crispy on the outside. This is a convenient method for small batches.

• Mixing bowl: A large bowl used to combine the sauerkraut, ham, cream cheese, onion, and mustard.

• Chopping board: A flat surface used for finely chopping the sauerkraut, ham, and onion.

• Knife: A sharp tool used for chopping the sauerkraut, ham, and onion.

• Measuring cups: Used to measure out the exact quantities of sauerkraut, ham, and bread crumbs.

• Tablespoon: Used to measure out the mustard and finely chopped onion.

• Spoon: Used to mix the ingredients together in the mixing bowl.

• Hands: Used to shape the mixture into small balls.

• Plate: Used to hold the flour, beaten eggs, and bread crumbs for coating the balls.

• Frying pan: Used to heat the oil and fry the sauerkraut balls until golden brown.

• Tongs: Used to turn the sauerkraut balls while frying to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried sauerkraut balls.

• Stove: Used to heat the frying pan and oil to the appropriate temperature for frying.

Prepare the filling: Mix the sauerkraut, ham, cream cheese, onion, and mustard a day ahead and refrigerate.

Uniform shape: Use a small cookie scoop to ensure all balls are the same size for even cooking.

Assembly line: Set up a station with flour, beaten eggs, and bread crumbs in separate bowls to streamline the coating process.

Preheat the oil: Start heating the oil while you shape the balls to save time.

Batch frying: Fry multiple balls at once, but don’t overcrowd the pan to maintain the oil temperature.