This year for our Super Bowl party, I will definitely be making a big batch of these. They're totally man-friendly, and my kids love them, too! I have a feeling I will be making them quite often, but I don't mind. It means Dan won't have to run out to Rockne's every time he has a hankering for these tasty little treats.
Want the recipe? Keep reading!
Ohio Sauerkraut Balls
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 cup finely chopped cooked ham
- 1 cup finely chopped corned beef
- 1/2 clove garlic, crushed
- 6 tablespoons all-purpose flour
- 2 cups sauerkraut, drained and minced
- 1 tablespoon chopped fresh parsley
- 1/2 cup beef broth
- 1 egg
- 2 cups milk
- 2 1/2 cups all-purpose flour
- 4 cups bread crumbs
- 1 quart oil for frying
- In a large pan, melt butter over medium-low heat, making sure not to burn it. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.
- Stir in sauerkraut, parsley, and broth; cook until thickened. Spread mixture on a platter and chill for at least 3 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.
- Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm.
- You can dip these in honey mustard or Thousand Island dressing for some amazing flavor!