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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sauerkraut Balls Recipe

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This recipe for Sauerkraut Balls is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions, chopped
2 cloves garlic, minced
1 lb. ground ham
½ lb. corned beef, ground or chopped
12 T. flour
½ c. beef broth
4 c. sauerkraut, drained and chopped
2 T. parsley, chopped
4 T. butter

Flour
Egg, beaten with 1 T. water
Crushed soda crackers
Directions:
Directions:
Saute onions in butter until transparent. Add garlic, ham & corned beef. Cook until very hot. Add flour and broth. Cook until mixture is thick. Add parsley and sauerkraut. Cook over low heat until well blended, about 5 minutes. Set aside to cool or refrigerate overnight.

Form into balls. Roll each ball in flour, then dip in beaten egg, then roll in crushed cracker crumbs. Fry in deep fat until brown. Makes 10 dozen balls. Can be frozen and then warmed in the oven.
Personal Notes:
Personal Notes:
Another one of my mother's favorites. OK, so it's not perfectly written; but with a bit of interpretation you can make it work. And don't say "YUK" til you've tried them, I'm sure you will be pleasantly surprised. This is something that was/is a very popular appetizer in the mid-west. You can use canned corned beef if you choose. Be sure to drain the kraut really well and chop it fine. I know 10 dozen is a lot of sauerkraut balls but this is very easy to cut in half.

 

 

 

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