Appetizer: United States – Great Lakes United States (Ohio) – Sauerkraut Balls

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground pork (or 1 lb/454 g bulk pork sausage, casings removed)
- 2 cups (280 g) well-drained sauerkraut, squeezed dry and chopped
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (80 g) finely chopped yellow onion
- 2 cloves garlic, minced (approx. 6 g)
- 2 large eggs (approx. 100 g total), lightly beaten
- 1/2 cup (120 ml) whole milk
- 1 cup (100 g) fine dry breadcrumbs (for the mixture)
- 1 1/2 cups (150 g) dry breadcrumbs or panko (for coating)
- 1 cup (120 g) all-purpose flour (for dredging)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley (plus more for garnish)
- Vegetable oil for deep frying (about 2–3 cups / 480–720 ml), enough for a 2–3 inch deep fryer
- Spicy brown mustard or horseradish mustard, for serving (optional)

Instructions

Short Description:
Deep-fried savory balls of sauerkraut and ground pork bound with cream cheese and breadcrumbs, crisp on the outside and tangy inside — a classic Ohio party appetizer. Makes about 24–30 bite-sized balls.

Regional Notes:
This Ohio version highlights the region's German and Eastern European influence by using drained sauerkraut combined with ground pork or pork sausage and cream cheese for richness. Unlike some generic versions that use only breadcrumbs, Ohio-style sauerkraut balls often balance sauerkraut tang with cream cheese or sausage spice, giving a creamy interior and a snappy fried crust.

1. Prepare the sauerkraut: place sauerkraut in a fine mesh strainer and press or squeeze to remove as much liquid as possible; chop finely. Transfer to a large mixing bowl.
2. Cook the pork: heat a skillet over medium heat and add the ground pork (or bulk sausage). Cook, breaking up with a spoon, until no pink remains, about 6–8 minutes. Drain excess fat and let cool slightly.
3. Mix the filling: add the cooked pork to the bowl with sauerkraut. Stir in cream cheese, chopped onion, minced garlic, beaten eggs, milk, 1 cup (100 g) breadcrumbs, Worcestershire sauce, salt, pepper, paprika, and chopped parsley. Mix thoroughly until uniform. The mixture should be moist but hold together; if too wet, add 1–2 tbsp (8–16 g) more breadcrumbs and mix.
4. Chill the mixture: cover the bowl and refrigerate for at least 30 minutes to firm up (this makes shaping easier).
5. Shape the balls: set up a breading station with three shallow bowls—one with 1 cup (120 g) flour, one with the remaining beaten egg (reserve 1 egg from earlier mixture if needed) lightly beaten, and one with 1 1/2 cups (150 g) dry breadcrumbs or panko. Using wet hands, form the chilled mixture into 1 1/4–1 1/2 inch (3–4 cm) balls. Aim for about 24–30 balls.
6. Bread the balls: dredge each ball in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs to coat completely. Place on a tray and repeat until all are breaded.
7. Heat the oil: pour vegetable oil into a deep pot to a depth of 2–3 inches and heat to 350°F (175°C). Use a thermometer to maintain temperature.
8. Fry in batches: carefully lower 6–8 sauerkraut balls (do not overcrowd) into the hot oil. Fry until golden brown and crisp, about 3–4 minutes, turning if needed. Internal temperature should reach at least 160°F (71°C).
9. Drain and rest: remove with a slotted spoon and drain on paper towels on a wire rack. Let rest 2–3 minutes before serving to allow interior to set.
10. Serve: transfer to a platter, sprinkle with additional chopped parsley, and serve hot with spicy brown mustard or horseradish mustard for dipping.