Sauerkraut Ham Balls Recipe

5 1 2
Sauerkraut Ham Balls Recipe
Sauerkraut Ham Balls Recipe photo by Taste of Home
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Sauerkraut Ham Balls Recipe

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5 1 2
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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 20 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 20 min.

Ingredients

  • 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
  • 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 large eggs
  • 1/4 cup whole milk
  • Oil for deep-fat frying

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. 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 dozen.
Editor's note: Recipe can be made into larger balls and served as a main dish.
Originally published as Sauerkraut Ham Balls in Country Woman March/April 1994, p31

  • 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
  • 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 large eggs
  • 1/4 cup whole milk
  • Oil for deep-fat frying
  1. 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.
  2. 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.
  3. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels. Yield: 5 dozen.
Editor's note: Recipe can be made into larger balls and served as a main dish.
Originally published as Sauerkraut Ham Balls in Country Woman March/April 1994, p31

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Laconis User ID: 5676108 8567
Reviewed Jan. 7, 2011

"Hats off on this recipe. These are the best Kraut balls we ever had. I made them for New Year's Day and my family loved them!!! The only thing I didn't do was put in the parsley because I didn't have it. Making them up again today. If you want a great recipe try this one, there great and easy :)"

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