In a large mixing bowl, combine the sauerkraut, cream cheese, shredded cheese, chopped green onions, garlic powder, and black pepper. Mix until well blended.

Form the Balls

Using your hands, take a small amount of the mixture and form it into a ball about the size of a golf ball. Repeat until all the mixture is used.

Coat the Balls

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in the flour, then dip into the beaten eggs, and finally coat with breadcrumbs.

Heat the Oil

In a large pot or deep fryer, heat the oil over medium heat until it reaches 350°F (175°C).

Fry the Balls

Carefully drop the breaded balls into the hot oil, a few at a time, and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.

Serve

Serve the sauerkraut balls warm with mustard on the side for dipping.