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Classic Caraway Sauerkraut Balls

These Sauerkraut Balls made with Classic Caraway are the ultimate party-pleaser. Serve with your favorite sauces and a good brew!

45 min
Prep Time

45 min
Cooking Time

1.5 hrs
Total Time

50
Servings

Ingredients

Main Dish

  • 4 tbsp butter
  • 1/4 cup flour plus 1 additional cup for breading
  • 1/2 cup beef broth or vegetable broth
  • 16 oz Classic Caraway kraut drained
  • 2 green onions sliced thinly, greens only
  • Kosher salt and freshly cracked black pepper
  • 1 tsp Worcestershire sauce
  • 2 eggs lightly beaten
  • 1 cup Panko
  • Olive oil for pan frying

  • Parsley for garnish

For Dipping

  • 1/2 cup sour cream

  • 1/2 cup plain Greek yogurt

  • 3 tbsp fresh chives chopped

Instructions

  1. 1. Heat butter in a large, deep skillet or Dutch oven, over medium heat.

    2. When butter is melted, add ¼ cup of flour and whisk until flour is well-combined and pasty. Add broth slowly, continuing to whisk until a thick gravy forms.

    3. Add Classic Caraway Sauerkraut, sliced green onions, a dash of Worcestershire, and kosher salt and fresh pepper to taste. Stir until well combined and allow it to cook on medium-low heat until thick.

    4. Spread the kraut mixture out on a sheet pan and place it in the refrigerator for 2 hours or in the freezer for 30 minutes. This will make it easier to roll into balls.

    5. Remove from the refrigerator and make tablespoon-sized balls by rolling the kraut mixture in your hands.

    6. Dip the balls first in flour, then in the egg wash, and then in the panko.

    7. After wiping out your skillet or Dutch oven, pour enough olive oil to cover the bottom of the pan. Heat oil over medium heat until it is shimmering but not smoking. Place the 3-4 sauerkraut balls at a time into the hot oil carefully and brown until deeply golden, turning often to prevent burning. Do not overcrowd the pan and do not add to oil that is not hot.

    8. When the sauerkraut balls are cooked completely, remove them carefully and allow them to drain on a paper towel to absorb any oil.

    9. Pile them on a platter and top with fresh parsley to serve! Mix 1/2 cup plain Greek yogurt with 1/2 cup sour cream and lots of fresh chives for dipping. Enjoy!

Notes

We made this recipe using unbleached all-purpose flour, but gluten-free baking mix also works very well, depending on your dietary needs. For a spicy version try using Gnar Gnar, or experiment with your favorite Cleveland Kraut flavor and sauce pairings! Enjoy!

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