This recipe makes about 75 tangy and delicious fried sauerkraut balls.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

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  • Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours.

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.

  • Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

222.5 calories; protein 7.6g 15% DV; carbohydrates 26.4g 9% DV; fat 9.4g 15% DV; cholesterol 24.2mg 8% DV; sodium 412.2mg 17% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2005
I grew up in Northeastern Ohio and always loved sauerkraut balls especially the ones I had in the bars when I was at Kent State University. I made these for a small Super Bowl party. We dunked in either Thousand Island salad dressing or horseradish sauce. I also served Reuben sandwiches and beer. What a great combo! I only wish I'd invited more guests because we all ate too much! My husband also a KSU alum LOVED these. Our guests (not from Ohio) thought they were delicious. I followed this recipe to the letter and it worked perfectly. I must say it was helpful having one of my guests helping. She rolled the balls; I dipped and tended the fryer. Do not be tempted to make the balls bigger to speed up the process. With the batter they just get too big for the finger food they should be. Thanks to NC State Trooper for bringing me a taste of home! Read More
(55)

Most helpful critical review

Rating: 2 stars
04/01/2015
Hmmmm....followed the recipe exactly fried up a few and found them lacking a taste I wanted so added 1/4 c grated Parmesan to the rest (everything's better with cheese right?) - an improvement but still just ok; then added some crumbled crisp bacon (bacon is always an improvement) - no help. I tried several of the suggestions offered here - batter no batter seasoned/cheese breadcrumbs instead of plain....they were just ok to me and mine. Lots of work and lots of calories for a so-so appetizer. It's probably just a personal taste thing. Sorry! Read More
(2)
39 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/10/2005
I grew up in Northeastern Ohio and always loved sauerkraut balls especially the ones I had in the bars when I was at Kent State University. I made these for a small Super Bowl party. We dunked in either Thousand Island salad dressing or horseradish sauce. I also served Reuben sandwiches and beer. What a great combo! I only wish I'd invited more guests because we all ate too much! My husband also a KSU alum LOVED these. Our guests (not from Ohio) thought they were delicious. I followed this recipe to the letter and it worked perfectly. I must say it was helpful having one of my guests helping. She rolled the balls; I dipped and tended the fryer. Do not be tempted to make the balls bigger to speed up the process. With the batter they just get too big for the finger food they should be. Thanks to NC State Trooper for bringing me a taste of home! Read More
(55)
Rating: 5 stars
12/31/2003
This is a great recipe. You simply can't argue with "law." Try it soon! Great for football tv party mobs or a comforting fall favorite. We will serve this often. (My nephew 8 gobbled them up.) Partners great with cold beer. I also omitted the parsley and added caraway Read More
(30)
Rating: 5 stars
10/28/2007
I grew up in Cleveland area too and didn't realize that sauerkraut balls were really just known up there until telling a few friends that I hadn't them in years...of course I got the "what is a sauerkraut ball??" Made these for them and now they too are sold on them. Dipped them in 1000 island dressing and they were calling them little ruben balls. Thanks for a great and easy recipe! P.S. To save time I skip the batter part and just roll each ball in egg and then dip in italian bread crumbs. Still just as yummy without all the mess. Read More
(18)
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Rating: 5 stars
12/19/2005
The references to Northeast Ohio are perfect since I'm also from there. This is a very good recipe. I would caution you that it will take longer than the receipe says. They are a "Labor of Love". But you will never find a frozen sauerkraut ball as good. My regular recipe adds a bit more breadcrumb into the "ball". It gives it a bit more texture. If you have never tried these you really should. Each person that has moved here and tries them becomes a lifetime fan. Read More
(16)
Rating: 5 stars
07/14/2003
My family loved them. I couldn't make them fast enough!!!! Read More
(13)
Rating: 5 stars
01/21/2009
Northeast Ohio here. Lyndhurst Chesterland Kent State. First had them in the 60's at a restaurant out on the way to Newbury. I didn't know they were local until I too found this recipe. Thanks a million. yum yum yummy yum yum! PS live in TX Hill Country now. None down here even with all the German restaurants. Go figure. Read More
(8)
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Rating: 5 stars
11/30/2009
I call these Rheuben balls! I made these for our X-mas party and everyone loved them. Read More
(8)
Rating: 5 stars
12/31/2011
I'm another Ohio native that found himself missing these when I moved to Missouri. This is the best recipe I have tried. My dipping sauce (Horseradish Parsley Russian dressing) 1/2 c. Miracle whip 3 Tbls. Ketchup 2 Tbls. Sweet pickle relish 1 Tbls. Prepared horseradish Chopped parsley leaves I also use this dressing on my Reuben sandwiches with Dubliner cheese instead of Swiss. Read More
(6)
Rating: 5 stars
05/20/2012
Outstanding! I skipped the batter as one reviewer suggested and did a traditional flour coating egg dip and toss in Panko crumbs. Served them at a ladies Book Club and everyone gave a big thumbs up! A bit labor intensive but I made a batch and froze them ahead of time and that did the trick to save last minute prep. Oh and I also served them with a side of Thousand Island dressing as one reviewer suggested - super yummy! Being a CA native I had never heard of anything like these (nor my friends or family) and so now I am a big hit with the party crowd! It's my understanding that these are common in Ohio - so Hail to the Midwest for another crowd pleaser! Read More
(6)
Rating: 2 stars
04/01/2015
Hmmmm....followed the recipe exactly fried up a few and found them lacking a taste I wanted so added 1/4 c grated Parmesan to the rest (everything's better with cheese right?) - an improvement but still just ok; then added some crumbled crisp bacon (bacon is always an improvement) - no help. I tried several of the suggestions offered here - batter no batter seasoned/cheese breadcrumbs instead of plain....they were just ok to me and mine. Lots of work and lots of calories for a so-so appetizer. It's probably just a personal taste thing. Sorry! Read More
(2)