a pan filled with food sitting on top of a table next to an orange towel
Heat oil in a deep fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat. Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.
Sauerkraut Ham Balls
OVEN METHOD: Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and spray sauerkraut balls liberally with cooking spray. Bake in oven for approximately 10 - 20 minutes, turning the balls once during bake time. Serve sauerkraut balls warm with Russian Dressing dipping sauce on the side.
Sauerkraut Ham Balls
Fry the sauerkraut balls Heat a deep fryer or Dutch oven (filled with about 3 inches of frying oil) to 375 degrees F. Set up a breading station by filling 1 medium bowl (or container) with the remaining 1 cup of flour, a second bowl with an egg wash (whisk the remaining 2 eggs with the milk) and a third bowl with the Panko breadcrumbs.
Sauerkraut Ham Balls
Place balls on parchment paper lined tray and refrigerate for at least 30 minutes. Preheat ¾ inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side. Remove and drain on paper towel lined plate.
Sauerkraut Ham Balls
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Shape sauerkraut mixture into ¾ inch balls. Coat balls with flour. In a small bowl, whisk together egg and milk. Dip floured balls in egg mixture and then roll in remaining bread crumbs.Deep fry in batches for 2 to 3 minutes or until golden brown.
Sauerkraut Ham Balls
Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk. Dip ham balls into the egg mixture, then roll in the remaining bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry ham balls until golden brown; drain on paper towels.
Sauerkraut Ham Balls
Ham Ball Ingredients: 1 Tbsp. vegetable oil; 1 medium onion, minced; 1½ cups of Hahn's hickory smoked boneless ham, coarsely chopped; 2 cups sauerkraut, rinsed, dried and chopped; ¼ cup Italian breadcrumbs (or finely textured) 1 large egg, frothed with fork; 1 tsp. dry mustard; 2 Tbsp. fresh parsley, minced;
Sauerkraut Ham Balls
In a large bowl combine ham, sauerkraut, onion, garlic and 2 tablespoons of the breadcrumbs; add cream cheese, parsley, mustard, and pepper and mix ingredients together, by hand. Chill 1 hour; shape ham mixture into small 3/4 inch balls. Place each on a parchment lined cookie sheet and freeze over night.
Sauerkraut Ham Balls
Add ham, sauerkraut, cheese, one beaten egg and parsley. Mix thoroughly. Refrigerate at least 30 minutes. HEAT 2 to 3 inches shortening to 375ºF in deep-fat fryer or deep saucepan. Shape ham mixture by rounded tablespoonfuls into balls. Roll in remaining 1 / 2 C. flour to coat. Roll in 2 beaten eggs. Roll again in flour.
Sauerkraut and Ham Balls Palatable Pastime Palatable Pastime
Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes. Preheat the fryer. Season the flour, egg wash.
Sauerkraut Ham Balls
In a large bowl, combine ham, sauerkraut, onion, and 2 tbsp of the bread crumbs. In another bowl, combine cream cheese, parsley, mustard, garlic powder, and pepper. Stir into sauerkraut mixture and chill for at least one hour or overnight. Shape the mixture into balls and coat with flour. In a small bowl, beat eggs and milk together.
Sauerkraut Ham Balls
Roll each ball in flour, then in egg, and finally in bread crumbs. Heat 2" of oil to 375°F. Fry until crisp and golden brown (about 3 minutes), turning them as necessary. Place fried ham balls on a double thickness of paper towels, on a cookie sheet, in oven preheated to 200°F, to keep warm before serving. For dipping sauce, combine.
Baked Sauerkraut Balls
Directions: Mix the ham, sauerkraut, onion, garlic, and two tablespoons of breadcrumbs in a large bowl. Add the cream cheese, parsley, mustard, and pepper and combine with your hands. Place the mixture in a refrigerator for one hour. Remove the mixture and shape into 3/4-inch balls. Place the balls in a plastic food storage container, seal them.
Sauerkraut Ham Balls
Method: Make sure you squeeze the kraut dry in small amounts in your hands, then chop small. Then stir kraut together with the ham, soft Swiss cheese, mustard, seasonings and bread crumbs. Chill the dough for about an hour (enough time to firm up the mixture). Heat oil 1-2 inches in a large skillet to 350ºF.
Sauerkraut Ham Balls
Stir in ham and 6 tablespoons flour and cook until brown. In a large bowl, combine sauerkraut, 1 egg, Worcestershire sauce, parsley, and stock. Add to contents of skillet and cook on low until mixture forms a thick paste. Remove from heat, cool and chill 3 hours or overnight.
Sauerkraut Ham Balls
Directions. In a large bowl, combine the ham, sauerkraut, onion and 2 tablespoons bread crumbs. In another bowl, combine the cream cheese, parsley, mustard, garlic powder and pepper; stir into sauerkraut mixture. Chill for 1 hour or overnight. Shape into 3/4-in. balls; coat with flour. In a small bowl, beat eggs and milk.
