GermanSnack

Recipe Story

origins & traditions

Sauerkraut Balls are a beloved German-American appetizer that transforms humble sauerkraut into an elegant finger food. Originating from German immigrant communities, these crispy spheres feature finely chopped sauerkraut mixed with cream cheese, onions, and savory seasonings, all bound together and coated in breadcrumbs before being deep-fried to perfection. The result is a delightful contrast between the crunchy exterior and the tangy, creamy interior. Popular at festivals, parties, and family gatherings, these addictive morsels showcase the German talent for creating flavorful dishes from simple ingredients. The sauerkraut provides a distinctive sour note while the cream cheese adds richness, and the golden fried coating delivers satisfying crunch. Serve them hot with mustard for dipping to experience this traditional treat at its best.

Instructions

step by step

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Drain the sauerkraut thoroughly and squeeze out excess moisture. Chop finely and set aside.
In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and translucent, about 4-5 minutes.
In a large mixing bowl, combine the chopped sauerkraut, sautéed onion and garlic, softened cream cheese, breadcrumbs, chopped parsley, thyme, black pepper, and salt. Mix thoroughly until well combined and the mixture holds together.
Using your hands, form the mixture into 24 balls, each about 1.5 inches in diameter. Place on a baking sheet and refrigerate for 15 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with additional breadcrumbs.
Roll each ball first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs. Press gently to ensure breadcrumbs adhere.
Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use enough oil to fully submerge the balls.
Fry the balls in batches of 6-8, being careful not to overcrowd. Cook for 3-4 minutes, turning occasionally, until deep golden brown on all sides.
Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt while hot.
Serve warm with German mustard or your favorite dipping sauce.

Sauerkraut Balls

4.0 (137)

Crispy fried German sauerkraut balls with a savory cream-cheese filling, perfect for snacking and entertaining. These golden-brown bites combine tangy sauerkraut with herbs and breadcrumbs for an irresistible texture.

medium

40 min

24 servings

Ingredients

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Main Ingredients

2 cups Cabbage, sauerkraut, drained and finely chopped
8 tablespoons Cream Cheese, softened
1 pieces Onions, finely chopped
2 cloves Garlic, minced

Coating

1 1/2 cups Breadcrumbs, divided
1/2 cups Flour, for dredging
2 pieces Eggs, beaten

Seasonings

2 tablespoons Parsley, fresh, chopped
1 teaspoons Thyme, dried
1/2 teaspoons Black Pepper, freshly ground
1/2 teaspoons Salt, to taste

Frying

4 cups Vegetable Oil, for deep frying

Chef Tips

expert advice

•For best results, make sure the sauerkraut is extremely well-drained; excess moisture will make the balls fall apart.

•You can prepare the mixture a day ahead and refrigerate overnight for easier shaping.

•If the mixture seems too wet, add more breadcrumbs gradually until it holds together.

•These balls can also be baked at 400°F for 20-25 minutes, turning once, though they won't be quite as crispy.

•If frying intimidates you, pan-frying in shallow oil works too, though you'll need to turn them more frequently.

Variations & Substitutions

make it your own

•For a variation, add 2 tablespoons of crumbled cooked bacon or finely diced ham to the mixture for extra richness.

Serving & Pairings

what goes well

•Serve alongside other German appetizers like soft pretzels or with a cold beer for an authentic experience.

Storage & Reheating

keeping it fresh

Storage

Store cooled sauerkraut balls in an airtight container in the refrigerator for up to 3 days. Layer them between sheets of parchment paper to prevent sticking. For longer storage, freeze uncooked breaded balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheating

Reheat refrigerated sauerkraut balls in a 375°F oven for 10-12 minutes until heated through and crispy. For frozen balls, bake at 375°F for 15-18 minutes without thawing. Avoid microwaving as this will make them soggy. For best results, use a wire rack on the baking sheet to allow air circulation and maintain crispiness.