Sauerkraut Balls




  1. Drain the sauerkraut dry and snip finely with scissors. Mix the ground ham, onion, sauerkraut, 4 tablespoons bread crumbs, cream cheese, parsley, mustard and seasonings together.
  2. Form mixture into 3/4 inch balls. (Makes 80 - 100 balls.) Roll the balls in flour, then dip into a mixture of beaten eggs and milk; then roll in 1 1/2 cups bread crumbs. *At this point, balls can be packaged and frozen.
  3. Before serviang, place balls on cookie sheet and bake at 400 degrees until crumbs are brown, about 15 minutes.
  4. If desired, serve with mustard sauce: blend 1/2 cup mayonnaise with 2 teaspoons prepared mustard.
Special Diets:
  1. Reduced Sodium: Rinse sauerkraut with water and drain. Sodium per serving will be reduced, but exact value is not available.
  2. Reduced Cholesterol: Use Neufchatel cheese in place of cream cheese. Use lower-fat ham. Use 1 cup Eggbeaters in place of eggs. Use skim milk. 6 mg cholesterol per serving.
  3. Reduced Calorie: Reduce portion size to only 2 Sauerkraut Balls. 70 calories per serving.
  4. Diabetic Exchange (for original recipe) 1 vegetable exchange & 1/2 meat exchange & 1 fat exchange per serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.