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Mary Beth's Sauerkraut Balls Recipe

Mary Beth's Sauerkraut Balls

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Average Rating:

Total Reviews: 13

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  • on December 24, 2012

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    I used my homemade sauerkraut for these, squeezing out as much liquid as possible. I also added 3 oz. cream cheese cut into little cubes. I cut down on the mustard a bit because it seemed like a lot. The balls held together perfectly - I used a large scoop, then rolled them into balls. I refrigerated them for about an hour, then did the flour, egg wash and panko bread crumbs. They were very crispy on the outside and creamy and delicious inside. We really loved them.

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  • on September 29, 2012

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    I made these for a party and everyone LOVED them!! I'm making them again for a Oktoberfet party. The mix was very soft, I froze mine overnight and they were still very soft to handle. Make sure you get ALL the liquid out of the sauerkraut. I'm probably going to add a few bread crumbs this time to help them adhere so they won't be so soft.

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  • on July 31, 2011

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    Most delicious. The star of the family party. I just served these last night at a fish fry we hosted poolside at the beach. These are the best things I have ever tasted. Even the family members who said they do not like saurkraut could not get enough of them. We did not make the dip for these sauerkraut balls, and they are so good, they do not need to be dipped in anything. We do not own a food ricer, so we just mashed the potatoes with a large fork. Also, we made these the day before, so we froze them for 45 minutes, then rolled them in flour. We then dipped them in egg wash (1 part egg, 1 part milk and then coated them in lightly salted fine bread crumbs and then froze them solid until the next day. We fried them at 350 degrees in a cast iron pot the next day. BEST RECIPE EVER!!!

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  • on October 22, 2010

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    Did all of you use a food ricer on the potatoes like the recipe says? I don't have one so am wondering if just dicing them will be enough. Also wondering if using frozen hashbrowns instead would work....Any advice?

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  • on October 18, 2010

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    Made these for an Oktoberfest gathering. Everyone LOVED them! I was not sure it would please everyone in the crowd due to the sauerkraut, but even my pickiest eater loved them! The dipping sauce is very easy and really compliments the sauerkraut balls.

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  • on January 01, 2010

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    My thought would be make the balls, freeze them, and then when you want to finish them, let them defrost, roll them in the egg wash and the breadcrumbs, cook and have at them.

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  • on December 25, 2009

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    Has anyone made these and then froze and reheated them? Was wondering if it would be better to freeze them prior to frying or fry them cool and then freeze. Any suggestions?

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  • on April 30, 2008

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    perfect flavor and texture

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  • on October 11, 2007

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    A bit time consuming, but worth it. Next time
    I'd put mixture in fridge to firm up some before making into balls. Four women asked for a copy of the recipe already.

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  • on November 29, 2006

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    These are one of the best things I've ever tasted. I don't like sauerkraut normally, but I loved it in these

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