Best Sauerkraut Carrot Balls Recipes

SAUERKRAUT BALLS (FRIED OR BAKED, WITH BRATWURST OR VEGETARIAN)

Steps:

• In a skillet over medium heat brown the bratwurst while breaking it up with a wooden spatula or spoon.* Add the diced onion, mix it in and let soften. Once the bratwurst is fully cooked let the mixture cool down.
• In a mixing bowl add the drained sauerkraut, breadcrumbs, parsley, cream cheese, salt and pepper, garlic powder and cooled off bratwurst and onion mixture.
• Mix until all ingredients are well incorporated and form into golf-sized balls. Arrange them on a baking sheet and refrigerate for 30 min to let them firm up.
• Prepare a breading set up - one bowl with flour, one bowl with the beaten eggs + beer (sub water/milk), one bowl with breadcrumbs.
• Over medium-high in a deep frying pan heat enough cooking oil to fully submerge the balls to 350 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs).
• Fry a few at a time until golden brown and drain on paper towels. Serve immediately.
• Heat oven to 375 F.
• Bread the chilled sauerkraut balls (coat with flour, then egg wash, then roll in bread crumbs), arrange on a parchment paper lined baking sheet and bake for about 20 minutes. Serve immediately.

SAUERKRAUT BALLS

Steps:

• In large skillet, melt butter. Add onion and cook over med heat until onions are browned (about 6 to 8 minutes).
• Stir in ham and garlic powder.
• Add in 2 TBSP flour and stir and cook for about 1 minute.
• Add drained sauerkraut, sauerkraut juice, dried parsley, and Worcestershire sauce. Stir and cook until mixture becomes a thick paste.
• Remove sauerkraut/ham mixture to bowl, cover with plastic wrap, and chill. Mixture needs to be completely cooled before proceeding to next step. (About 2 to 4 hours or overnight).
• While mixture is chilling, make Russian Dressing dipping sauce following directions below.
• Once sauerkraut/ham mixture is completely cold, form into 1" balls. This is easy to do with a small cookie scoop. Mixture should be putty like and hold it's shape while cold. Continue with remaining sauerkraut/ham mixture and pop in refrigerator for about 10 minutes, while you set up breading station.
• Set up a breading station. Put flour in a shallow bowl (or I like to use paper plates for easy clean up). Whisk egg with water in a shallow bowl, Put seasoned breadcrumbs in shallow bowl or paper plate.
• Bread the sauerkraut balls by rolling in flour, next egg, and then breadcrumbs. Set each breaded sauerkraut ball on sheet pan or plate.
• Remove sauerkraut balls from refrigerator. You can use three methods to fry the sauerkraut balls. Choose which one is best for you.
• SKILLET FRYING: Heat about 1" of oil in a large skillet. Fry sauerkraut balls, turning to brown all sides, until golden brown.
• AIR FRYER: (This is the method I used) Spray sauerkraut balls with cooking spray. Heat air fryer to 400 degrees F. Place sauerkraut balls in basket allowing for space and not over crowding. (depending on the size of your air fryer basket, you may need to work in batches.) Air fry for approximately 5 minutes, shaking the basket once during cooking time.
• OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time.
• Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
• Combine all ingredients in a small bowl. Cover and refrigerate to combine flavors for at least 2 hours.

SAUERKRAUT BALLS

Steps:

• In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
• Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
• Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

SCRUMPTIOUS SAUERKRAUT BALLS

Steps:

• In a large skillet over medium high heat, fry pork sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. Drain and allow to cool slightly.
• Crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. Combine cream cheese and parsley, and mix into sauerkraut mixture. Refrigerate for 1 hour.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4 inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.
• Deep fry in batches for 2 to 3 minutes or until golden brown. Drain on paper towels and serve hot.

MARY BETH'S SAUERKRAUT BALLS

Steps:

• Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
• Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
• In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

HEY HEY SAUERKRAUT BALLS

Steps:

• In a large skillet, cook sausage and onion until sausage is brown, breaking sausage into small pieces; drain fat.
• Drain sauerkrat, pressing out as much liquid as possible.
• In a large mixing bowl, combine sauerkraut, sausage mixture, the 2 tablespoons bread crumbs, cream cheese, parsley, mustard, garlic salt, and pepper.
• Cover and chill several hours or overnight.
• Put flour in a shallow container.
• In another shallow container, beat eggs and water until combined.
• Put bread crumbs in a third container.
• Using about 2 tablespoons for each, shape sauerkraut mixture into balls Roll balls in flour, then in egg mixture, then in bread crumbs.
• Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
• Remove from fat with a slotted spoon; drain on paper towels.
• Transfer to a baking sheet with sides; keep warm in a 275 degree oven Makes 24 to 30 balls.

SAUERKRAUT BALLS BAKED

Steps:

• Cook sausage in a skillet,drain and remove. Brown onion and garlic until lightly golden.Set aside and let cool.
• In a separate bowl, mix sauerkraut and cream cheese at room tempture. Then add the parsley,mustard and pepper mixing well.After cooling add the sausage,onion and garlic to the kraut mixture.Let the mixture set over night,the longer the better.
• In a shallow bowl beat eggs and milk together.In a bowl next to the milk and egg bath.
• Mix the bread crumbs and flour together in a food processor or blender to get them very fine.
• Roll the kraut mixture into 1 inch balls. Dredge in the egg and milk bath, then roll in the bread crumbs.
• Bake at 425°F for 15-20 minutes uncovered or until lightly browned. Bake Uncovered.This will make 50 large and 100 small balls.

SAUERKRAUT BALLS

Steps:

• Cook sausage and onion until meat is brown.
• Drain.
• Add sauerkraut and 2 T bread crumbs to the mixture.
• Combine cream cheese,parsley, mustard, garlic salt and pepper.
• Add to sauerkraut mixture.
• Chill one hour.
• Form into small balls and coat with flour.
• Dip in egg-milk mixture and roll in bread crumbs.
• Fry in deep fat until brown (can be frozen at this point) -- OR -- bake in a 375 degree oven for 15-20 minutes SERVE HOT.