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Sauerkraut Meatballs

 Sauerkraut Meatballs
This zesty recipe is a great way to pep up a party! The hot pork sausage and sauerkraut make terrific-tasting meatballs, and the mustard dipping sauce is a nice complement. —Christine Batts, Murray, Kentucky
8 ServingsPrep/Total Time: 30 min.


  • 1/2 pound Johnsonville® Hot Ground Sausage
  • 1/4 cup finely chopped onion
  • 1 can (14 ounces) sauerkraut, rinsed, drained and finely chopped
  • 2 tablespoons plus 3/4 cup dry bread crumbs, divided
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 1/4 cup milk
  • Oil for deep-fat frying
  • 1/2 cup mayonnaise
  • 2 tablespoons spicy brown mustard


  • In a skillet, cook sausage and onion over medium heat until meat is
  • no longer pink and onion is tender; drain. Stir in sauerkraut and 2
  • tablespoons bread crumbs; set aside. In a small bowl, combine the
  • cream cheese, parsley, mustard, garlic salt and pepper; stir into
  • sauerkraut mixture. Cover and refrigerate for at least 1 hour or
  • overnight.
  • Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs
  • and milk. Dip meatballs into egg mixture, then roll in remaining

2 of 2

Sauerkraut Meatballs (continued)

Directions (continued)

  • bread crumbs. In an electric skillet, heat 2 in. of oil to
  • 375°. Fry meatballs until golden brown; drain. Combine
  • mayonnaise and mustard; serve with meatballs. Refrigerate
  • leftovers. Yield: about 2 dozen.