Sauerkraut Ham Balls

Method: Make sure you squeeze the kraut dry in small amounts in your hands, then chop small. Then stir kraut together with the ham, soft Swiss cheese, mustard, seasonings and bread crumbs. Chill the dough for about an hour (enough time to firm up the mixture). Heat oil 1-2 inches in a large skillet to 350ºF.

Sauerkraut Ham Balls

Directions: Mix the ham, sauerkraut, onion, garlic, and two tablespoons of breadcrumbs in a large bowl. Add the cream cheese, parsley, mustard, and pepper and combine with your hands. Place the mixture in a refrigerator for one hour. Remove the mixture and shape into 3/4-inch balls. Place the balls in a plastic food storage container, seal them.

Sauerkraut Ham Balls

Heat oil in a deep fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat. Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.

Sauerkraut Ham Balls

Add ham, sauerkraut, cheese, one beaten egg and parsley. Mix thoroughly. Refrigerate at least 30 minutes. HEAT 2 to 3 inches shortening to 375ºF in deep-fat fryer or deep saucepan. Shape ham mixture by rounded tablespoonfuls into balls. Roll in remaining 1 / 2 C. flour to coat. Roll in 2 beaten eggs. Roll again in flour.

Sauerkraut Ham Balls

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.

Sauerkraut Ham Balls

Fry the sauerkraut balls Heat a deep fryer or Dutch oven (filled with about 3 inches of frying oil) to 375 degrees F. Set up a breading station by filling 1 medium bowl (or container) with the remaining 1 cup of flour, a second bowl with an egg wash (whisk the remaining 2 eggs with the milk) and a third bowl with the Panko breadcrumbs.

Sauerkraut Ham Balls

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into ¾ 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.

Easy Paleo and GlutenFree Baked Sauerkraut Balls

Roll each ball in flour, then in egg, and finally in bread crumbs. Heat 2" of oil to 375°F. Fry until crisp and golden brown (about 3 minutes), turning them as necessary. Place fried ham balls on a double thickness of paper towels, on a cookie sheet, in oven preheated to 200°F, to keep warm before serving. For dipping sauce, combine.

Sauerkraut Ham Balls

Stir in ham and 6 tablespoons flour and cook until brown. In a large bowl, combine sauerkraut, 1 egg, Worcestershire sauce, parsley, and stock. Add to contents of skillet and cook on low until mixture forms a thick paste. Remove from heat, cool and chill 3 hours or overnight.

Baked Sauerkraut Balls

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.

Sauerkraut Ham Balls

The typical manifestation is a tennis-ball-sized morsel of sauerkraut and protein — ham, bratwurst, or sausage — breaded and deep-fried, then served with a creamy sauce.

Sauerkraut Ham Balls

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a bowl, whisk together egg, milk, and 2 1/2 cups flour. Shape sauerkraut mixture by leveling teaspoons into balls, dip them into egg mixture, and roll them in bread crumbs. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain.

Sauerkraut and Ham Balls Palatable Pastime Palatable Pastime

Directions. In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight. Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk.

Sauerkraut Ham Balls

Place balls on parchment paper lined tray and refrigerate for at least 30 minutes. Preheat ¾ inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side. Remove and drain on paper towel lined plate.

a pan filled with food sitting on top of a table next to an orange towel

Mix well. Cook for 10 minutes, stirring often. Spread sauerkraut mixture on a platter and allow to cool. When mixture is cool enough to touch, shape into 1- inch size balls. Refrigerate sauerkraut balls for 1 hour. Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs. Fry in hot oil in a deep fryer until golden brown.

Sauerkraut Ham Balls

In a large bowl, combine ham, sauerkraut, onion, and 2 tbsp of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder, and pepper. Stir into sauerkraut mixture and chill for at least one hour or overnight. Shape the mixture into balls and coat with flour. In a small bowl, beat eggs and milk together.