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    You are in: Home / Recipes / German Sauerkraut and Potato Balls Recipe
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    German Sauerkraut and Potato Balls

    German Sauerkraut and Potato Balls. Photo by Sue Lau

    1/1 Photo of German Sauerkraut and Potato Balls

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    25 mins

    3 mins

    Sue Lau's Note:

    Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.

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    Ingredients:

    Yield:

    large b ...

    Units: US | Metric

    Directions:

    1. 1
      Place potatoes in a medium sized saucepan and cover with water; salt lightly.
    2. 2
      Bring to a boil over medium heat and cook until fork-tender; drain.
    3. 3
      Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
    4. 4
      Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
    5. 5
      Pour some flour in a small bowl; do likewise to some bread crumbs.
    6. 6
      Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
    7. 7
      Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
    8. 8
      Take heaping tablespoonfuls of the potato mixture and roll in flour.
    9. 9
      Then coat with egg, then roll in bread crumbs.
    10. 10
      Do the same with several others.
    11. 11
      Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
    12. 12
      Drain on paper toweling, and serve hot.
    13. 13
      Makes 25 extra-large balls, or enough to serve about 6 people.

    Ratings & Reviews:

    • on January 21, 2003

      55

      yummy! made these with (gasp) instant mashed potatoes! I used my ice cream scoop to make large balls. I took them to our "German themed Christmas Dinner" and everyone loved them (we ended up calling them German hush puppies)! Thanks Sue L!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2002

      55

      SOOPERB!!!!! What a great way to disguise mashed taters! These little gems are sooooooo good and so easy to throw together. Made these to go with Karen Monahan's "Meat Cakes", #32973. YUM! Cut the ingredients in 1/2 and still had lots of "Balls" to go around! Thanks so much for sharing. Laudee C.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2008

      45

      I too cut the recipe in half, made them into appetizer sized balls, and baked them with panko instead of bread crumbs (just what I had). They freeze really well and can just be popped in the toaster oven when needed.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (35)

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    Nutritional Facts for German Sauerkraut and Potato Balls

    Serving Size: 1 (1551 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 48.4
     
    Calories from Fat 3
    50%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 7.4 mg
    2%
    Sodium 176.4 mg
    7%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.8 g
    3%
    Protein 1.5 g
    3%

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