There’s a comforting nostalgia that wraps around the kitchen each time I make Ohio Sauerkraut Balls. The unmistakable sizzle of golden goodness bubbling away in hot oil transports me to cozy gatherings filled with laughter and shared stories. This recipe isn’t just about food; it’s a delightful nod to comfort and community, where flavors of hearty pork and tangy sauerkraut intertwine, creating a crowd-pleaser that’s both satisfying and unique.
Imagine taking your first bite—your teeth sinking into the crispy panko coating, only to be rewarded with a flavorful, warm interior that screams homemade goodness. Whether you’re hosting a potluck or just looking for a special snack to elevate your weeknight dinner, these sauerkraut balls are perfect. They’re easy to make and versatile enough to pair beautifully with cocktail sauce or whole-grain mustard. Join me in celebrating this delightful Ohio classic and create unforgettable moments around the table!
Why are Ohio Sauerkraut Balls so irresistible?
Crispy exterior: The delightful panko coating delivers an unforgettable crunch that perfectly contrasts the warm filling.
Flavor explosion: With savory pork, tangy sauerkraut, and rich mustard undertones, every bite is a taste sensation.
Easy to customize: Feel free to experiment with spices or add extra ingredients to make them truly your own!
A crowd-pleaser: Perfect for gatherings or snacks, these bites are sure to impress friends and family alike.
Make ahead: Chilling them allows for convenient prep, letting you save time while hosting or just enjoying at home.
Experience the joy of cooking and elevate your gatherings with these unforgettable Ohio Sauerkraut Balls!
Ohio Sauerkraut Balls Ingredients
Here’s everything you need to recreate these crispy delights at home!
For the Batter
• 1 cup all-purpose flour – Essential for binding the mixture together.
• 1 teaspoon Diamond Crystal kosher salt – Enhances flavor without overwhelming the dish.
• 1 teaspoon freshly ground white pepper – Adds a subtle spice that complements the savory notes.
• 2 teaspoons dry mustard – Elevates the flavor profile with a tangy kick.
• 1 1/2 teaspoons unsalted butter – Provides richness and depth to the filling.
For the Filling
• 8 ounces boneless pork loin chops – Diced for a tender, meaty base.
• 1/2 medium yellow onion – Diced for added sweetness and texture.
• 1 pound well-drained sauerkraut – The star ingredient, bringing tang and moisture.
• 8 ounces ham steak – Diced to enhance the meaty flavor blend.
• 3/4 cup whole milk – Ensures a creamy consistency for the filling.
• 2 large eggs, beaten – Acts as a binder to hold everything together.
For the Coating
• 2 cups panko breadcrumbs – Pulsed to a finer texture for extra crispiness.
• 2 quarts neutral oil – Ideal for frying to achieve that perfect golden brown crust.
For Serving
• Cocktail sauce – A zesty dip that pairs beautifully with the savory bites.
• Whole-grain mustard – Adds a punch of flavor that complements the flavors of Ohio Sauerkraut Balls.
Gather these ingredients, and you’re just moments away from a delicious homemade treat that’s sure to delight your family and friends!
How to Make Ohio Sauerkraut Balls
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Whisk together: In a small bowl, combine 1/2 cup of flour, salt, pepper, and dry mustard. This mixture will enhance the flavor of your filling and create a fantastic base for your batter. Set it aside for later.
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Sauté the filling: Using a large Dutch oven or skillet, melt the butter over medium heat. Add the diced pork chops and cook until they’re browned on at least two sides, roughly 5 to 7 minutes. Toss in the diced onion and sauté until it’s soft and translucent, about 5 minutes. Then, stir in the sauerkraut and diced ham, mixing well.
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Incorporate flour: Sprinkle your reserved seasoned flour mixture over the sauerkraut mix, stirring continuously for about 1 minute until the flour is no longer visible. Gradually add the milk while stirring, cooking until the mix thickens and clumps together, around 1 to 2 minutes. Take it off the heat once it reaches that perfect gooey texture.
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Cool the mixture: Allow the filling to sit at room temperature until it’s cool enough to handle, around 10 minutes. Blend the mixture with a meat grinder or food processor until it becomes a smooth consistency with small, uniform pieces. Spread the mixture evenly on a plate and let it cool further, about 15 minutes. Then cover with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
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Shape the balls: Once your mixture has chilled, roll it into 1-ounce balls—aim for about 30 total. This step is where the anticipation builds as you prepare your bites for frying!
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Prepare for breading: Set up your breading station with three shallow bowls: fill one with the remaining 1/2 cup of flour, another with beaten eggs, and the last with the pulsed panko breadcrumbs. Roll each ball first in flour, then dip into the egg mixture, and finally coat with breadcrumbs.
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Fry to perfection: Heat the oil to 375°F in a large Dutch oven or heavy-bottomed pot. Fry the sauerkraut balls in batches of about 10 until they are golden brown and cooked through, approximately 2 to 3 minutes. Use a slotted spoon to transfer them to a paper towel-lined wire rack and lightly season with salt. Repeat this step with the remaining balls.
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Serve and enjoy: Allow the sauerkraut balls to cool for 5 to 10 minutes before serving. Pair them with cocktail sauce and whole-grain mustard for dipping, and watch your guests delight in each crispy bite!
Optional: Garnish with fresh herbs for an extra pop of flavor and color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Ohio Sauerkraut Balls
Room Temperature: Served warm, sauerkraut balls are best enjoyed fresh. If left out, they can sit at room temperature for up to 2 hours.
Fridge: Store leftover Ohio Sauerkraut Balls in an airtight container for up to 3 days. Reheat in the oven for best results, retaining their crispiness.
Freezer: Place uncooked, breaded sauerkraut balls on a baking sheet to freeze individually for 1-2 hours. Transfer to a freezer bag or container for up to 3 months.
Reheating: When ready to enjoy, fry frozen balls directly from the freezer for an extra crispy texture or bake at 375°F until heated through, about 12-15 minutes.
What to Serve with Ohio Sauerkraut Balls?
The delightful crunch of Ohio Sauerkraut Balls calls for equally inviting sides to elevate your feast.
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Creamy Coleslaw: A classic pairing, the refreshing crunch of coleslaw balances the savory flavors of the balls. Its creamy texture provides a perfect contrast, bringing brightness to each bite.
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Potato Salad: Heartier than your typical salad, potato salad complements the crispy exterior with creamy and tangy flavors. It invites warmth and nostalgia, making it a popular choice for gatherings.
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Pickled Vegetables: The tang of pickles or pickled radishes adds an exciting zing that cuts through the richness of the sauerkraut balls. This adds a delightful complexity to your meal.
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Cornbread Muffins: Soft and buttery cornbread muffins offer a sweet contrast to the savory filling. They add a touch of comfort to your table, creating a Southern twist to this Ohio classic.
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Beer: Enjoy a crisp lager or a fruity wheat beer with these sauerkraut balls. The refreshing bubbles enhance the overall dining experience, making it lively and enjoyable.
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Apple Sauce: The sweetness of warm apple sauce is a surprisingly delightful dip for these savory bites. It provides a pleasant, sweet-and-tangy balance, adding a touch of nostalgia to your meal.
Filling your table with these diverse pairings makes every gathering a memorable experience, where comfort food takes center stage!
Make Ahead Options
These Ohio Sauerkraut Balls are a fantastic option for meal prep, saving you valuable time in the kitchen during busy weeknights! You can prepare the filling mixture (steps 1-4) up to 3 days in advance and keep it refrigerated in an airtight container. This not only enhances the flavors but also allows for easy assembly on the day you want to serve them. Simply roll the chilled mixture into balls and proceed with the breading and frying steps when you’re ready to enjoy. For the best quality, make sure to store them in the fridge to prevent any drying out. Each bite will be just as delicious as the day you made them, bringing that comforting, homemade goodness to your table effortlessly!
Ohio Sauerkraut Balls Variations
Feel free to get creative and personalize these delicious bites to suit your taste buds and dietary preferences!
- Vegan: Replace pork and ham with your favorite plant-based meat substitute and use almond milk for a dairy-free option.
- Gluten-Free: Swap all-purpose flour and panko breadcrumbs for gluten-free alternatives like almond flour and gluten-free breadcrumbs.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for a zesty, fiery twist.
- Extra Flavor: Stir in some fresh herbs, like dill or parsley, to enhance flavor and freshness in every bite.
- Cheesy Touch: Mix in some shredded cheese, like sharp cheddar or mozzarella, to create an oozy, indulgent filling.
- Herbaceous Blend: Replace dry mustard with your seasoning blend, such as garlic powder or onion powder, for a different aroma.
- Baking Option: For a healthier version, bake the sauerkraut balls at 375°F until golden, about 15-20 minutes—no frying necessary!
- Sweet Note: Add a touch of brown sugar or maple syrup to the filling for a subtle sweetness that pairs beautifully with savory ingredients.
Expert Tips for Ohio Sauerkraut Balls
Chill Thoroughly: Ensure the filling is well-chilled before rolling into balls. This prevents them from falling apart while frying.
Evenly Sized: Aim for uniform balls to ensure they cook evenly. If some are larger, they may not fry through properly.
Oil Temperature: Use a thermometer to monitor oil temperature at 375°F for perfectly crispy sauerkraut balls. Too hot can burn them, while too cool makes them soggy.
Batch Frying: Don’t overcrowd the pot while frying. Fry in small batches to maintain temperature and achieve that golden brown crust.
Flavor Enhancement: Experiment by adding spices like garlic powder or smoked paprika to the filling for an extra flavor boost in your Ohio Sauerkraut Balls!
Ohio Sauerkraut Balls Recipe FAQs
How do I choose the right sauerkraut?
Absolutely! It’s best to select sauerkraut that is fresh and well-drained. Look for brands that have a clean, tangy smell and avoid any with dark spots or an unusual odor. If it’s too salty, rinse it under cold water before use to balance the flavors.
What is the best way to store leftovers?
Very! After enjoying your Ohio Sauerkraut Balls, allow them to cool to room temperature, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to retain their delightful crispiness, I recommend reheating them in the oven at 375°F for about 10 minutes before serving.
Can I freeze Ohio Sauerkraut Balls?
You can easily freeze these delicious bites! Once you’ve shaped the breaded balls, arrange them in a single layer on a baking sheet and freeze for 1-2 hours. After they’re firm, transfer them to a freezer-safe bag or container to keep them fresh for up to 3 months. When ready to enjoy, you can fry them straight from the freezer—just add a few extra minutes to the cooking time.
What should I do if my balls fall apart while frying?
Oh no! If your sauerkraut balls are falling apart, it’s likely the mixture wasn’t chilled enough before frying. Ensure that you chill the filling for at least 2 hours for optimal firmness. If you encounter this issue, you might also try adding a bit more flour to the mixture to help bind it together before rolling.
Are Ohio Sauerkraut Balls suitable for people with dietary restrictions?
Definitely! When considering dietary needs, you can substitute the pork with ground turkey or even a plant-based meat alternative for a lighter option. Additionally, replacing eggs with a flaxseed meal or a commercial egg replacement can make this a lovely vegan dish. Just be sure to check the labels on your panko breadcrumbs to ensure they meet your specific dietary requirements.
What’s the ideal dipping sauce for Ohio Sauerkraut Balls?
Absolutely! While I recommend cocktail sauce and whole-grain mustard, you can also try them with honey mustard, ranch dressing, or even a creamy dip like a garlic aioli for a delightful twist!
Ohio Sauerkraut Balls: Crunchy Comfort in Every Bite
Ingredients
Equipment
Method
- Whisk together: In a small bowl, combine 1/2 cup of flour, salt, pepper, and dry mustard. Set aside for later.
- Sauté the filling: Melt the butter over medium heat, add diced pork and cook until browned. Toss in the onion and sauté until soft. Add sauerkraut and ham, mixing well.
- Incorporate flour: Sprinkle reserved seasoned flour over the sauerkraut mix, stir continuously for about 1 minute. Gradually add milk while stirring until thickened. Remove from heat.
- Cool the mixture: Let it sit until cool enough to handle (about 10 minutes). Blend until smooth, then chill for at least 2 hours.
- Shape the balls: Roll the mixture into 1-ounce balls, aiming for about 30 total.
- Prepare for breading: Set up three bowls with flour, beaten eggs, and breadcrumbs. Roll each ball in flour, dip in egg, and coat with breadcrumbs.
- Fry to perfection: Heat oil to 375°F and fry balls in batches until golden brown (about 2 to 3 minutes). Transfer to a paper towel-lined rack.
- Serve and enjoy: Cool slightly before serving with cocktail sauce and whole-grain mustard.