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    You are in: Home / Recipes / Sauerkraut Balls Recipe
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    Sauerkraut Balls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    1 hrs 15 mins

    35 mins

    Lainey6605's Note:

    Recipe is from Food Network, the Emeril Live show.

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    Ingredients:

    Serves: 48

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Using a food ricer, rice the potatoes into a large mixing bowl.
    2. 2
      Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions.
    3. 3
      Mix well.
    4. 4
      Season with salt and pepper.
    5. 5
      Form the mixture into small balls, about a tablespoon each.
    6. 6
      Place on a parchment lined baking sheet.
    7. 7
      Place in the freezer and freeze for 30 minutes.
    8. 8
      Preheat the fryer.
    9. 9
      Season the flour, egg wash, and bread crumbs, with salt and pepper.
    10. 10
      Roll each sauerkraut ball in the flour, coating completely.
    11. 11
      Dip each in the egg wash, letting the excess drip off.
    12. 12
      Finally roll each in the bread crumbs.
    13. 13
      Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes.
    14. 14
      Remove from the fryer and drain on paper towels.
    15. 15
      Season with salt.
    16. 16
      In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream.
    17. 17
      Season with salt and pepper.
    18. 18
      Mix well.
    19. 19
      Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

    Ratings & Reviews:

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    Nutritional Facts for Sauerkraut Balls

    Serving Size: 1 (45 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 77.6
     
    Calories from Fat 22
    28%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 19.9 mg
    6%
    Sodium 140.3 mg
    5%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.7 g
    3%
    Protein 2.4 g
    4%

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