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Sauerkraut Ham Balls

 Sauerkraut Ham Balls
Cooking is something I've always enjoyed...particularly when I'm doing it for people who enjoy eating! This dish is such a family favorite that I'll buy a ham sometimes just so I can make. I'm a city bus driver who likes to swap recipes with passengers. My husband and I have two sons, 20 and 18.
20 ServingsPrep: 30 min. + chilling Cook: 20 min.


  • 1 pound ground fully cooked ham
  • 1 jar (16 ounces) sauerkraut, drained and chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons plus 3/4 cup dry bread crumbs, divided
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/4 to 1/2 cup all-purpose flour
  • 2 eggs
  • 1/4 cup milk
  • Oil for deep-fat frying


  • 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. Dip ham balls into the egg mixture, then roll in the
  • remaining bread crumbs.
  • In a deep-fat fryer or electric skillet, heat oil to 375°. Fry
  • ham balls until golden brown; drain on paper towels. Yield: 5

2 of 2

Sauerkraut Ham Balls (continued)

Directions (continued)

  • dozen.
Editor's note: Recipe can be made into larger balls and served as a main dish.