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Sauerkraut Ham Balls

This unexpected bite will have your guests pucker up for more!
Course Appetizer
Cuisine German Canadian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 60
Author Valerie Lugonja via Peggy


Ingredients for balls:

  • 600 g . cooked ham very finely ground
  • 500 g can drained and chopped sauerkraut (about 24 ounces)
  • 50 g onion , finely chopped
  • 1 garlic clove , minced
  • 3 tablespoons dry bread crumbs
  • 5 ounces cream cheese , room temperature
  • 3 tablespoons fresh flat leafed parsley leaved , chopped
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon pepper
  • dipping sauces of your choice

Ingredients for Frying Sauerkraut Ham Balls:

  • 1/2 cup flour
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup dry bread crumbs
  • oil for deep frying


Instructions for Day One:

  1. In a large bowl combine ham, sauerkraut, onion, garlic and 2 tablespoons of the breadcrumbs; add cream cheese, parsley, mustard, and pepper and mix ingredients together, by hand
  2. Chill 1 hour; shape ham mixture into small 3/4 inch balls
  3. Place each on a parchment lined cookie sheet and freeze over night

Instructions for Day Two:

  1. Prepare three containers for coating each ball: flour, egg mixture, panko bread crumbs
  2. Dip each frozen ball into the flour, then the egg mixture, and roll to cover in the crumbs.
  3. Place on parchment lined cookie sheet; when all are coated and fast freeze overnight

Instructions for Day Three:

  1. The following day, package in freezer proof ziplock bag labelled and dated until ready to serve

Instructions for Day of Service:

  1. Heat oil to 375 °F in a deep-fat fryer
  2. fry in small batches until golden, about 5 minutes
  3. Serve Immediately with dipping sauce

Recipe Notes

Each batch takes only 5-7 minutes to cook from frozen if 10 to 12 balls are in a larger deep frier