Easy German Sauerkraut Balls Recipe - GypsyPlate (2024)

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Sauerkraut Balls…This is it, you kraut lovers, this is for you! This classic Bavarian snack, crispy golden brown ping pong sized balls, combines the creaminess of potatoes and the tangy tartness of sauerkraut.

Bring home this German Beer Garden and Oktoberfest party food and introduce it to your friends and family. Make a big heap of these savory treats to get that party going, because everyone will be going back for seconds…

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Seriously, when Jason suggested these balls, his German blood after all, I kinda rolled my eyes. I do like sauerkraut in moderation here and there, but I don’t go crazy at the sight of some kraut. So it did take some convincing from my other half to make these part of GypsyPlate.

But one bite into them and I said “hmm… why not, they’re good”. A few seconds later I was eating another…

Why this Easy Recipe Works

  • Tangy Meets Creamy: The tangy sauerkraut and potatoes create a palate-pleasing balance of flavors.
  • Crisp & Tender: The crunchy exterior and soft interior offer a delightful textural contrast.
  • Quick to Make: Most ingredients are pantry staples, and the steps are straightforward.
  • Versatile: Works as both a perfect appetizer or a side dish, fitting for various occasions.
  • No Special Tools: No need for fancy kitchen gadgets; a pot, a bowl, and a skillet get the job done.
  • Easily Customizable: Adjust spices or add additional herbs to make it your own.
  • Great for Sharing: They’re a fun finger food for communal eating that sparks conversation and togetherness.

What Are Sauerkraut Balls?

Sauerkraut translates to “sour cabbage”, and is simply fermented cabbage. Although it is believed to have originated in China, fermented cabbage is most commonly associated with central and eastern European cuisine.

These tasty little best sauerkraut balls combine that distinctive sauerkraut tang with some other ingredients and are fried till crispy (though sometimes they are baked).

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They are the most commonly seen as munchers in German beer gardens, but there is one place in the United States that is very passionate and possessive about them: Akron, Ohio.

The northeastern parts of central Ohio have large German communities with deep rooted traditions and culture. If ever you go there, your trip will be incomplete without trying their beloved sauerkraut balls.

The simplest method is making balls of sauerkraut mixed with a few other ingredients and then breading and frying them crispy golden brown.

Some variations mix in some meats like ground pork, ham or sausage. Many people believe pork and kraut together bring good luck, so these are a common treat for New Year’s Eve and New Year’s Day.

Today we are making ours super simple, something to base the variations off of.

Ingredient Notes

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  • Sauerkraut –The star.
  • Potatoes –The supporting role.
  • Egg –To help bind everything.
  • Bread crumbs –Another binder, plus the breading.
  • Garlic –You knew I would be adding this, right?
  • Salt, black pepper and paprika –Some basic spices.
  • Fresh parsley –Because it’s so good.
  • Vegetable oil –For frying.

How to Make Fried Sauerkraut Balls

1. Cook the potatoes:After scrubbing them clean, place them in a pan and add enough cold water to cover the potatoes. Bring to a boil on high heat, then reduce heat to medium and simmer uncovered till the potatoes are soft.

We are using smallish potatoes, so 15-20 minutes did the trick, but larger potatoes can take up to 30 minutes. When they are done, submerge them in cold water so they can be handled. Peel, and place in a large mixing bowl.

2. Make the filling:Next, squeeze as much of the liquid out of the sauerkraut as you can. Add the sauerkraut to the bowl along with egg, salt, pepper, parsley and ¼ cup breadcrumbs.

Mash everything together with a fork. The potato does not need to be completely mashed, as in mashed potatoes, it can be a little lumpy.

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3. Form the balls:Spread the remaining bread crumbs on a plate. Scoop out ⅛ cup of the potato sauerkraut mixture, form into a ball and roll in the breadcrumbs until covered. Repeat until you have made all of the mixture into 1-inch balls.

Arrange on a parchment paper lined plate or sheet and refrigerate for at least 30 minutes to allow them time to firm up.

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4. Fry the sauerkraut balls:Meanwhile, add about ¾ inch oil to a frying pan or large skillet over medium-high heat and heat to 350°F. I use an electric skillet to control the temperature, but you can cook on the stove top on medium high heat.

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Add the sauerkraut balls to the hot oil and cook till golden brown, about 2-3 minutes per side.

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Make sure not to overcrowd them, cook in batches if necessary. Using a slotted spoon, transfer cooked sauerkraut balls to a paper towel lined plate to drain. Serve immediately.

How to Serve Sauerkraut Balls

We love these dipped in dijon mustard, stone ground mustard, honey mustard or thousand island dressing. But please experiment with your favorite dipping sauces! Here are some ideas:

Chipotle Mayo
Garlic Aioli
Remoulade
Fry Sauce

If you really want to get in the German mood, serve these as an appetizer and follow them up with myJägerschnitzel!

Expert Tips

  • Potato Choice: For best results, opt for starchy potatoes like Russets.
  • Squeeze That Kraut: Really wring out the sauerkraut to avoid excess moisture which can make the balls fall apart.
  • Breadcrumb Options: For more flavor, season your breadcrumbs with herbs or garlic powder.
  • Chill Factor: Don’t skip the chilling step; it helps the balls maintain their shape during frying.
  • Perfect Sizing: To ensure all of your balls are equal in size, consider using a cookie scoop to portion the potato mixture.
  • Test Fry: Fry one ball first to check the seasoning and adjust if necessary.
  • Temperature Check: Use a thermometer to ensure the oil stays around 350°F for consistent frying.
  • Batch Cooking: Don’t overcrowd the skillet; fry in batches for even cooking.
  • Sauce Prep: If making a homemade dipping sauce, prepare it in advance to allow the flavors to meld together.

Baking Instructions

Though they won’t be as crispy, this healthier variation is still tasty. Just preheat your oven to 375°F and bake them for 20 minutes, flipping half way through, on a greased or parchment paper lined baking sheet.

Air Fryer Instructions

Preheat your air fryer to 375°F. Place the balls in the air fryer basket in a single layer, ensuring they are not touching. You may need to work in batches depending on the size of your air fryer.

Air fry for about 10-12 minutes, flipping halfway through the cooking time for even browning.

Can Sauerkraut Balls Be Made Ahead of Time?

Yes, make a day ahead and refrigerate overnight, covered in cling wrap. Alternately, you can freeze up to three months. Freeze on a parchment paper lined sheet, then when they are frozen transfer to a zip top bag.

Thaw them out and fry whenever you have a craving!

Variations

As mentioned above, many like to mix in different kinds of meats, they are super tasty this way! The most popular meats to use are ham, sausage and ground pork.

Make sure to fully cook your meat first, then break up or dice. Then just stir into your mixture before forming the balls. Try ½ pound of meat for this recipe.

Some people also add cream cheese or diced onion for different flavor profiles.

Leftovers and Storage

Sauerkraut balls, like any fried food, are best eaten fresh. That being said, you can place cooled sauerkraut balls in an airtight container and store in the fridge for up to 3 days.

Reheat at 350°F in the oven or air fryer.

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These delicious sauerkraut balls are a fun appetizer that everyone will enjoy. So pour an ice cold pilsner beer and bring the taste of Germany into your own home.

Be sure to check out our collection of favorite German Recipes. And keep following GypsyPlate to continue our culinary adventures. Guten Appetit!

German Sauerkraut Balls, on our Gypsy Plate… enjoy!

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Try these other great appetizers!
Gambas al Ajillo
Fried Green Tomatoes
Mediterranean Charcuterie Board
Indian Chicken Tikkas
New Orleans BBQ Shrimp
Falafel

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German Sauerkraut Balls

Yield: 15-20 balls

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Sauerkraut balls! Add some Bavarian flair to your party with these crispy little nuggets, famous in beer halls across Germany.

Ingredients

  • 3 medium potatoes
  • 1 cup sauerkraut
  • 1 egg
  • 1.25 cup breadcrumbs, divided
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • 2 tbsp chopped parsley
  • Oil for frying

Instructions

  1. Add potatoes to pot and cover with cold water and place on stove over high heat. Bring to boil, reduce heat to medium and simmer until easily pierced with a knife, about 15-20 minutes, depending on size. Drain, then immerse in cold water. Once cool enough to handle, remove skins.
  2. Squeeze as much liquid from the sauerkraut as you can, then add into a large bowl along with potatoes, egg, ¼ cup bread crumbs, parsley and spices. Mash them with a fork until potatoes are mostly mashed and everything is thoroughly mixed.
  3. Spread the remaining 1 cup of breadcrumbs on a plate. Form the potato sauerkraut mixture into golf ball sized spheres, about ⅛ of a cup of mixture per ball. Roll them in the breadcrumbs until fully coated.
  4. Place balls on parchment paper lined tray and refrigerate for at least 30 minutes.
  5. Preheat ¾ inch of cooking oil in a skillet over medium high heat, about 350°F. Add ball to hot oil and cook until golden brown, about 2-3 minutes per side.
  6. Remove and drain on paper towel lined plate. Serve hot with your favorite dipping sauce.

Notes

  1. For a tasty variation, try adding diced ham or cooked and crumbled sausage.
  2. Opt for starchy potatoes like Russets for a creamier texture.
  3. Don’t overcrowd the skillet; fry in batches for even cooking.
  4. Fry one ball first to check the seasoning and adjust if necessary.
  5. They can be baked at 375°F for 20 minutes, or air fried at 375°F for 10-12 minutes.
  6. To store, place cooled sauerkraut balls in an airtight container and store in the fridge for up to 3 days. Reheat in the oven or air fryer.
Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 313Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 47mgSodium 882mgCarbohydrates 54gFiber 6gSugar 5gProtein 10g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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    Easy German Sauerkraut Balls Recipe - GypsyPlate (2024)

    FAQs

    What makes German sauerkraut different? ›

    In Germany and Austria, cooked sauerkraut is often flavored with juniper berries or caraway seeds; apples and white wine are added in popular variations.

    What is the tradition of sauerkraut in Germany? ›

    Germans have been eating pork and sauerkraut on New Year's for generations because they believe it brings good luck (viel glück in German). As these kraut lovers immigrated to the Midwest, they brought their traditions with them, including this one.

    How is sauerkraut made in the old days? ›

    History of Sauerkraut

    In the 16th century, the Germanic peoples began dry curing cabbage with salt to extract the water from the vegetable and allowed the mixture to ferment, turning the sugars in the cabbage into lactic acid which served as a preservative. The process remains the same today.

    How to spice up sauerkraut? ›

    Ten Delicious Kraut Additions
    1. Juniper Berries. Small and dark, these little raisin-sized berries pack a flavor punch. ...
    2. Beets. Peeled and grated or thinly sliced, even a tiny bit of beet stains the whole ferment fuchsia. ...
    3. Ginger. ...
    4. Lemon Peel. ...
    5. Dill. ...
    6. Caraway Seed. ...
    7. Fennel. ...
    8. Celery Root (celeriac)

    What is the most popular sauerkraut in Germany? ›

    Germany's bestselling pickle and sauerkraut brand, Hengstenberg has been a symbol of quality for more than 140 years.

    What is the difference between Bavarian sauerkraut and regular sauerkraut? ›

    Bavarian sauerkraut is milder and sweeter where as the regular German sauerkraut is sourer. The one which is fresh made adds up to a canned product as the canned product may have a lot of preservatives and is not good for health.

    What is the shortest time to ferment sauerkraut? ›

    Fermenting Time, Storage and Safety

    In other words, room temperature. Fermenting time depends on your personal taste. Some people prefer a milder sauerkraut, so a 3-4 day fermentation works for them. Others prefer a more traditional, longer ferment (2 weeks or even longer).

    Is sauerkraut good for your kidneys? ›

    Sauerkraut is fermented in salt brine, so the sodium content in sauerkraut is quite high. High sodium levels in the body increase blood pressure and the risk of unwanted cardiovascular and renal issues. If you suffer from any diseases, you are recommended to take your doctor's advice before consuming sauerkraut.

    Why does sauerkraut not go bad? ›

    Making sauerkraut means fermenting cabbage in salt water. This allows the lactic acid bacteria (LAB) to grow and change the sugars in cabbage into lactic acid. This acid grows to such a point that it's hard for bad bacteria to survive. This keeps the cabbage safe and lets it be stored for a while.

    What kind of cabbage makes the best sauerkraut? ›

    Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

    What is the tastiest way to eat sauerkraut? ›

    Sauerkraut can be added to soups and stews; cooked with stock, beer or wine; served with sausages or salted meats, and is especially good with smoked fish, like hot-smoked salmon.

    How to make sauerkraut more sour? ›

    B lactis chews on the leaves and produces lactic acid, which makes sauerkraut sour. So if you left it in longer there could be more acid, making it stronger. That's about the only way you could do it, unless your dumped a bunch of lactic acid on you sauerkraut.

    Does German style sauerkraut have probiotics? ›

    However, it's not just sauerkraut's fiber content that makes this food so good for digestion. Sauerkraut is also packed with probiotics that can improve your overall gut health. This combination makes sauerkraut an excellent food to aid with digestion.

    Is Aldi German sauerkraut fermented? ›

    Aldi Deutsche Kuchen German sauerkraut contains only cabbage, salt and water. That means the sour flavors come from lactose fermentation, not vinegar. However, since it comes in a room temperature jar, it was pasteurized, which should kill most of all probiotics.

    What vegetable is the German dish of sauerkraut made from? ›

    What is Sauerkraut? Sauerkraut is a fermented food made from cabbage. It has been consumed for thousands of years for its probiotic benefits and is rich in vitamins C, B, A, K, and a variety of minerals. It has a tangy flavor, crunchy texture, and is simple and cost-effective to make at home!

    What is the healthiest type of sauerkraut? ›

    Raw, unpasteurized sauerkraut contains beneficial probiotics that generally do not survive the pasteurization process. You can typically find these in the refrigerated sections of some grocery stores, but it's best to check the label to make sure your sauerkraut has not been pasteurized.

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