Zesty Sauerkraut Balls Recipe: A Tangy Homemade Delight

A delightful twist on traditional appetizers, these sauerkraut balls bring a zesty kick to any gathering.

German-inspired and packed with tangy flavor, they combine creamy cheese and briny sauerkraut in one irresistible bite.

The crispy exterior gives way to a soft, savory center that surprises and delights taste buds.

Each golden-brown sphere tells a story of culinary creativity and bold seasoning.

Pork and ham add depth to these bite-sized treats, making them a standout starter for parties or game nights.

The recipe promises a perfect balance of crunch and rich, complex flavors that will have everyone asking for seconds.

Dive into this delectable appetizer and watch it become the star of your next food spread.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

Calories: 210 kcal

Servings: 13

Ingredients for Sauerkraut Balls

• Bratwurst: Brings rich, savory flavor and hearty texture to the sauerkraut balls.
• Onion: Adds sweetness and depth, enhancing the overall taste profile.

• Cream Cheese: Provides creamy consistency and tangy undertone.
• Breadcrumbs: Helps bind ingredients and creates a sturdy structure.
• Parsley: Introduces fresh, herbaceous notes and bright green color.
• Salt: Balances and elevates the overall taste.
• Pepper: Adds subtle heat and complexity.
• Garlic Powder: Delivers aromatic and robust background flavor.

• Flour: Creates first layer for crispy exterior.
• Eggs: Acts as adhesive for breadcrumb coating.
• Beer (or Water/Milk): Helps thin eggs and adds potential subtle flavor.
• Panko Breadcrumbs: Ensures ultra-crispy, golden-brown exterior.
• Vegetable Oil: Enables deep frying and creates crunchy texture.

Equipment Needed for Sauerkraut Balls

• Skillet: Essential for browning bratwurst and cooking onions.
• Wooden Spatula: Perfect for breaking up meat and stirring ingredients.
• Mixing Bowl: Needed to combine sauerkraut, cheese, and other filling ingredients.
• Baking Sheet: Used for chilling and preparing sauerkraut balls.
• Deep Frying Pan: Critical for frying until golden brown.
• Three Bowls: Required for creating breading station with flour, egg wash, and breadcrumbs.
• Paper Towels: Great for draining excess oil after frying.
• Measuring Cups/Spoons: Helpful for accurate ingredient proportions.
• Parchment Paper: Optional but useful for baking method.

How to Make Sauerkraut Balls at Home

• Bratwurst Preparation

Brown bratwurst in a skillet over medium heat, breaking it into small pieces. Add diced onions and cook until soft and translucent. Let the mixture cool completely.

• Flavor Fusion

Combine sauerkraut, cream cheese, herbs, and seasoned bratwurst in a large mixing bowl. Blend all ingredients until they form a cohesive mixture that holds together easily.

• Shaping

Roll the mixture into bite-sized spheres, roughly the size of golf balls. Place the shaped balls on a tray and chill in the refrigerator for half an hour to help them firm up.

• Crispy Coating

Create a three-part coating station with flour, whisked eggs, and crunchy breadcrumbs. Carefully coat each ball by first rolling in flour, then dipping in egg wash, and finally covering with breadcrumbs.

• Cooking Options

Deep fry method: Heat oil to 350°F and cook balls in small batches until they turn golden brown. Alternatively, bake in a preheated 375°F oven for 20 minutes until crispy and heated through. Serve piping hot and enjoy immediately.

Cooking Tips for Sauerkraut Balls Success

• Add smoked paprika or caraway seeds to the mixture for a deeper, more complex German-inspired taste profile.
• Squeeze excess moisture from sauerkraut using a clean kitchen towel to prevent soggy sauerkraut balls and ensure crispy exterior.
• Replace bratwurst with ground pork, chorizo, or vegetarian sausage crumbles for different flavor variations and dietary preferences.
• Prepare sauerkraut balls up to two days in advance and store unbreaded in an airtight container in the refrigerator. Bread and cook just before serving for maximum freshness.
• Create complementary sauces like spicy mustard, beer cheese, or tangy ranch to elevate the appetizer experience and add extra flavor dimensions.

Ways to Serve Sauerkraut Balls

• Oktoberfest Party Platter: Arrange the sauerkraut balls on a rustic wooden board with small ramekins of spicy mustard and tangy horseradish sauce for dipping.
• Game Day Appetizer Spread: Serve these crispy bites alongside other german-inspired snacks like pretzels and bratwurst sliders for a hearty sports watching experience.
• Beer Hall Companion: Pair these savory balls with cold German wheat beer or a crisp pilsner to enhance the rich, tangy flavors of the sauerkraut and bratwurst.
• Cocktail Party Favorite: Create an elegant presentation by skewering each ball with a toothpick and garnishing with fresh parsley sprigs for an easy-to-grab party appetizer.

Keep Sauerkraut Balls Fresh

• Advance Prep Magic: Craft sauerkraut balls up to 2 days before your event, storing them unbreaded in an airtight container within the refrigerator to maintain peak freshness.
• Freezer-Friendly Strategy: Prepare unbaked balls and freeze them flat on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw overnight in the refrigerator before breading and cooking.
• Serving Suggestions: Best enjoyed immediately after cooking for ultimate crispiness. Reheat leftovers in an air fryer at 350°F for 3-4 minutes to restore their crunchy exterior.
• Refrigeration Guidelines: Store cooked sauerkraut balls in a sealed container for 3-4 days. Avoid keeping breaded versions too long, as they'll lose their delightful crisp texture quickly.

Tangy Sauerkraut Balls Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 39 reviews

• Total Time: 1 hour 10 minutes
• Yield: 13 1x

Print Recipe

Description

Midwestern classic sauerkraut balls deliver a crispy, tangy appetizer with German-American roots. Creamy cheese and zesty sauerkraut combine into irresistible golden-brown bites you’ll crave at potlucks and parties.

---

Ingredients

Scale 1x2x3x

• 3 links (0.5 lbs/0.23 kg) bratwurst, casings removed
• 1.5 cups sauerkraut, drained
• 3 tbsps cream cheese
• 2 eggs
• 4 tbsps flour
• 1 cup panko breadcrumbs
• 2 tbsps breadcrumbs
• 1 medium onion, diced
• 1 tbsp parsley, finely chopped
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp pepper
• 0.25 cup beer (substitute with water or milk)
• Cooking oil for deep frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Protein: Crumble bratwurst in a skillet over medium heat, incorporating diced onions and cooking until onions become translucent and soft.
2. Blend Mixture: Combine cooled bratwurst-onion blend with sauerkraut, breadcrumbs, parsley, cream cheese, garlic powder, salt, and black pepper in a large mixing bowl, ensuring even distribution.
3. Form Balls: Gently shape the mixture into compact, golf ball-sized spheres, pressing firmly to maintain structural integrity.
4. Chill Preparation: Refrigerate formed balls for 30 minutes to enhance binding and stabilize their shape.
5. Breading Station: Set up three shallow dishes – one with flour, another with beer-egg wash, and the third with Panko breadcrumbs.
6. Frying Method: Heat oil to 350°F in a heavy-bottomed pan. Coat each ball sequentially through flour, egg wash, and Panko breadcrumbs, then carefully fry in small batches until achieving a uniform golden-brown exterior.
7. Draining Process: Transfer fried sauerkraut balls onto paper towels to remove excess oil and maintain crispness.
8. Baking Alternative: Preheat oven to 375°F, arrange breaded balls on a parchment-lined baking sheet, and bake for 20 minutes until achieving a crisp, golden exterior.
9. Serving Recommendation: Present immediately while hot and crunchy for optimal flavor and texture.

Notes

• Chill Before Breading: Refrigerate the formed balls for 30 minutes to help them maintain shape and prevent falling apart during coating and frying.
• Perfect Breading Technique: Use one hand for dry ingredients and another for wet to avoid clumpy, messy coating and ensure even, crisp breading.
• Temperature Control: Maintain oil at a consistent 350°F when frying to achieve golden-brown exterior without burning or undercooking the center.
• Storage Tip: Store leftover sauerkraut balls in an airtight container and reheat in the oven to preserve their crispy texture, avoiding microwave which can make them soggy.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: German

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 1 g
• Sodium: 470 mg
• Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 50 mg