German Sauerkraut and Potato Balls

"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."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by PalatablePastime photo by PalatablePastime
Ready In:
25 large balls




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

Questions & Replies

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  1. dhartman578
    Can these be baked in the oven and come out good?
  2. oneillsandra01
    Can you use an air fryer to make these? Also are you able to freeze these if they are not eaten?


  1. princess buttercup
    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!
  2. Laudee
    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.
  3. kezga
    I found this for my oktoberfest party. I did a dummy run, doing the recipe as it was and it was good. For the party I roughly doubled all the spices, probably more for the caraway seeds and I added freshly grated parmesan - maybe 2 tablespoons. I also used a combination of fresh and dried breadcrumbs. And they were really great - both the flavour and the texture I thought had some real wow factor. Everyone enjoyed them a lot.
  4. Zetty66
    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.
  5. MizDottie
    These made up fast and disappeared fast! My picky, HATES sauerkraut teenage daughter loved these! I mixed mayonnaise and sweet hot mustard for the dipping sauce. I also used Panko bread crumbs which made the outside extra crispy and light. These are fast, cheap and delicious - definitely a keeper recipe!


  1. Karishnikov
    Excellent recipe, though I substituted matzo meal for the breadcrumbs.


You know me as Sue L or Sue Lau. I write a food blog at which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
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