Sauerkraut Ham Balls
Submitted by njg
Crispy deep-fried ham and sauerkraut balls with cream cheese, onion, and mustard in a golden breadcrumb coating for appetizers or main dish.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
2 hrsThese tangy, crispy ham balls are what happens when sauerkraut meets cream cheese and decides to party.
Ground ham mixes with chopped sauerkraut, onion, mustard, and cream cheese, then gets chilled into scoopable firmness.
Roll them in flour, dip in egg wash, coat in breadcrumbs, and fry until they’re crackling gold on the outside and creamy-tangy on the inside.
Makes 60 bite-sized appetizers, or shape them larger for a quirky main dish.
Kitchen Tips
- Chill the mixture for at least an hour (overnight is even better for easier shaping)
- Drain the sauerkraut thoroughly and chop it fine (excess moisture makes soggy balls)
- Keep one hand for wet ingredients, one for dry (prevents breadcrumb clumping)
- Fry at exactly 375°F for even browning without greasiness
- Drain on paper towels and serve hot (they lose their crispness as they cool)
Ingredients
Directions
In a large bowl, combine ham, sauerkraut, onion and 2 tablespoons of the bread crumbs.
In another bowl, combine cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture.
Chill for at least 1 hour to overnight.
Shape intp ¾ in. balls; coat with flour. In a small bowl, beat eggs and milk.
Dip ham balls into the mixture. Then roll in the remaining bread crumbs.
Heat oil to 375 in a deep-fat fryer or electric skillet; fry ham balls until golden brown.
Drain.
Yield: 60 appetizers.
Recipe can be made into larger balls and served as a main dish.
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