Pretzel Crusted Sauerkraut Balls Recipe
Corned beef, pork, ham and sauerkraut rolled into four balls, hand-breaded and fried. Served with 1000 Island dressing.
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Ingredients
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Filling
Breading
Dressing
Oil for frying
Method
Prepare the Filling
- 1
Mix the Filling Ingredients
In a large mixing bowl, combine the corned beef, pork, ham, sauerkraut, cream cheese, Dijon mustard, and black pepper. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- 2
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to make it easier to handle.
Prepare the Breading
- 3
Set Up Breading Station
In one shallow bowl, place the flour. In a second shallow bowl, beat the eggs. In a third shallow bowl, place the pretzel crumbs. This will create a breading station for the sauerkraut balls.
Form and Bread the Balls
- 4
Shape the Filling
Once the filling has chilled, take a tablespoon of the mixture and roll it into a ball, about 1 inch in diameter. Repeat until all filling is shaped into balls.
- 5
Bread the Balls
Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it in pretzel crumbs. Make sure each ball is evenly coated. Set aside on a plate.
Fry the Balls
- 6
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 7
Fry the Balls
Carefully add the breaded sauerkraut balls to the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- 8
Drain the Balls
Remove the fried balls from the oil and drain on paper towels to remove excess oil.
Serve
- 9
Serve with Dressing
Serve the pretzel crusted sauerkraut balls hot with a side of 1000 Island dressing for dipping.