Grandma Elliott'S Sauerkraut Balls
Grandma Elliott's Sauerkraut Balls are savory bites combining tangy sauerkraut with hearty pork sausage, oats, and a hint of sweetness, perfect for appetizers or family gatherings.
Ingredients
Instructions
- Combine all ingredients; mix well.
- Shape into 1-inch balls.
- Place on an ungreased shallow baking pan.
- Bake at 375°F for 20 to 25 minutes until golden and cooked through.
Tips & Substitutions
For a twist, consider using turkey sausage instead of pork for a lighter option. If you're short on time, pre-cooked sausage can be used, but adjust baking time as needed. Adding finely chopped onions or garlic to the mixture can enhance the flavor profile. Ensure the sauerkraut is well-drained to prevent soggy balls.
Serving Suggestions
Serve these sauerkraut balls warm as an appetizer or snack at your next gathering. They pair wonderfully with a side of mustard for dipping. Consider serving alongside a fresh salad or pairing with Baked Pork And Beans for a hearty meal. These delightful bites make a great addition to any American recipes spread.
Storage & Reheating
Store leftover sauerkraut balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes or until heated through. This helps retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Elliott'S Sauerkraut Balls contains roughly 121 calories, with 2g protein, 24g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze sauerkraut balls?
Yes, you can freeze uncooked sauerkraut balls. Shape them and place on a baking sheet to freeze individually, then transfer to a freezer-safe bag. When ready to use, bake from frozen, adding a few extra minutes to the cooking time.
What can I substitute for oats?
If you need a gluten-free option, consider using crushed gluten-free crackers or breadcrumbs in place of oats. This will help bind the mixture while still achieving a delicious texture.
How do I know when the sauerkraut balls are done?
The sauerkraut balls are done when they are golden brown and firm to the touch. An internal temperature of 160°F ensures that they are fully cooked. Keep an eye on them during the last few minutes to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).