Sauerkraut Ham Balls
Sauerkraut Ham Balls
Cook for 10 minutes, stirring often. Spread sauerkraut mixture on a platter and allow to cool. When mixture is cool enough to touch, shape into 1- inch size balls. Refrigerate sauerkraut balls for 1 hour. Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs. Fry in hot oil in a deep fryer until golden brown.
Sauerkraut Ham Balls
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. Dip the ham balls into the egg mixture, then roll them in the remaining bread crumbs. Heat oil to 375°F (191°C) in a deep fat fryer or electric skillet and fry the balls.
Sauerkraut Ham Balls
Chill for 1 hour or overnight. 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
The typical manifestation is a tennis-ball-sized morsel of sauerkraut and protein — ham, bratwurst, or sausage — breaded and deep-fried, then served with a creamy sauce.
This recipe for sauerkraut balls combines ham, sauerkraut, and onion
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
Place in a container and freeze for at least four hours. When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. Remove the mixture from the freezer and let it thaw just slightly. Combine the 3 tablespoons milk and the beaten egg in a shallow bowl.
Eastern European Sauerkraut Balls
Directions. In a large skillet over medium-high heat, add the sausage. When it begins to brown, add the onion. When the onions soften, add the salt, pepper, garlic powder, and onion powder. Stir in the sauerkraut, then remove the mixture from heat and pour into a heat-safe bowl.
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
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
Drain the fat from the sausage and discard. Place the sausage mixture in a large bowl along with the cream cheese, dry bread crumbs, salt, black pepper, fresh parsley, and drained sauerkraut. Mix.
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
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
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.
Sauerkraut Ham Balls
Place the balls onto a baking pan lined with wax paper about 1-inch apart and cover with plastic wrap. Refrigerate the sauerkraut balls for at least an hour or overnight. 3. 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.
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
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.