I was going through recipes last week looking for something I could use for appetizers that would be different and fitting for an Oktoberfest theme. I saw the recipe for Sauerkraut Balls, an old recipe of my mother’s and definitely different, so I made a batch.
I’m pretty sure my mother used canned corned beef and canned sauerkraut, but I used deli corned beef and a jar of sauerkraut from the cold deli section.
Sauerkraut Balls were usually served with a mustard or horseradish sour cream sauce. Instead of making a sauce, I served them with Schexnayder’s South Louisiana Hurricane Sauce, which I had on hand. It paired wonderfully with the Sauerkraut Balls.
The meat and sauerkraut has to be finely chopped so that it can be rolled into small balls; I used the food processor for chopping but chopped the meat and sauerkraut separately.
If you’re using jarred sauerkraut, squeeze the liquid from the sauerkraut before you chop it, but do not rinse it. I would probably rinse the sauerkraut if using the canned one.
Instead of deep-frying the balls, I sprayed them lightly with nonstick coating after rolling them in panko bread crumbs and baked them.
In place of corned beef, you can substitute pork sausage or ham.
The Sauerkraut Balls can be made up ahead of time then dipped in egg mixture and bread crumbs right before baking.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.