Sauerkraut balls make an ideal snack for any gathering. These sauerkraut balls are incredibly delicious and will leave you craving for more!
Ingredients:
- 1 pound ground pork
- 1/4 cup finely chopped onion
- 1 can (14 ounces) sauerkraut, drained and chopped
- 2 tablespoons seasoned dry bread crumbs
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 4 ounces cream cheese, softened
- 2 tablespoons dried parsley
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/4 cup milk
- 3/4 cup seasoned dry bread crumbs
- Vegetable oil for frying (optional)
Instructions:
- In a skillet over medium heat, cook the ground pork and onion until browned and cooked through, about 10 minutes. Drain off excess fat and allow to cool slightly.
- In a large mixing bowl, combine the cooked pork mixture with the chopped sauerkraut, seasoned bread crumbs, mustard powder, garlic powder, and black pepper. Add the softened cream cheese and dried parsley, and mix until well combined. Cover the bowl and refrigerate the mixture for 1 hour to firm up.
- Place the all-purpose flour in a shallow bowl. In a separate bowl, whisk together the beaten egg and milk. Put the seasoned bread crumbs in a third bowl.
- Heat vegetable oil in a deep fryer to 375°F (190°C), or heat about 2 inches of oil in a large skillet over medium-high heat.
- Using your hands, shape the chilled sauerkraut mixture into small balls, about 3/4 inch in diameter. Roll each ball in the flour, then dip it into the egg mixture, and finally coat it evenly with the seasoned bread crumbs.
- Carefully place the coated sauerkraut balls into the hot oil, working in batches to avoid overcrowding the pan. Fry the balls until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain excess oil.
- Serve the savory sauerkraut bites warm as a delightful appetizer or snack, and enjoy the delicious combination of flavors with your favorite dipping sauce!