These little sauerkraut balls are so delicious. When my Aunt Barb would make these my family would devour them. I borrowed the recipe so I could make them this weekend. The crispy outside and the creamy tart inside are so delicious together. Only problem is one recipe didn't make enough because I love them for leftovers and my friends and I ensured there weren't any left.....
Auntie Barb's Sauerkraut Balls 1 bag of sauerkraut 4 ounces of cream cheese - room temperature 1/4 pound corned beef 1/4 pound ham 1 small onion diced 2 tbsp of butter 1/2 tsp salt 1/2 cup milk 1 1/2 tsp dry mustard 1/2 cup flour
1 cup flour 1 egg 1 cup milk 2 cup panko
Drain and squeeze out the moisture from the sauerkraut. Place in a food processor and process until the sauerkraut is finely chopped. Remove from the processor and set aside. Process the corned beef and ham until finely chopped.
In a skillet on medium high heat, melt the butter and saute the onions for about 3 minutes. Add the meat, dry mustard, and salt. Saute for another 3 minutes. Add the sauerkraut and combine with the meat mixture. Saute for a few more minutes. Incorporate the 1/2 cup of flour, reduce heat and stir in the 1/2 cup of milk. Add the cream cheese and mix until melted. Reprocess the entire mixture for about 30 minutes.
Form into 1 inch balls.
In one bowl place the cup of flour, in another mix the milk and egg, and in another bowl place the panko. Roll each ball in the flour mixture and shake as much off as you can. Place the flour coated ball in the egg mixture and then the panko.
Heat oil to about 325 degrees in a heavy pan. Fry each ball until golden about 1 1/2 minute per batch.
Oh my goodness. If I didn't have a conscience I'd get up and make more now..... :)
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.