Name: Juicy Pork and Sauerkraut Balls Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: German
Ingredients: 27 oz sauerkraut (drained well to remove excess moisture); 3/4 cup breadcrumbs (panko works great for crispier exterior); 2 eggs (room temperature for better binding); 1 lb ground pork (freshly ground preferred for better texture); 1 tsp caraway seeds; 1/4 tsp black pepper (freshly ground for more flavor); 1/2 tsp salt

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Introduction

These Juicy Pork and Sauerkraut Balls combine savory ground pork with tangy sauerkraut and aromatic caraway seeds for a unique appetizer that’s perfect for parties or family gatherings. Crispy on the outside and tender inside, they’re quick to prepare and always disappear fast!

A white round plate filled with a base layer of light yellowish shredded sauerkraut with soft texture, arranged evenly across the bottom. On top are seven golden-brown meatballs with a slightly crispy outside and a moist interior, placed neatly in a circular pattern and one in the center, showing a mix of browns and light tans. The plate sits on a white marbled surface with a yellow and white checkered cloth partially visible behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

27 oz sauerkraut (drained well to remove excess moisture)
3/4 cup breadcrumbs (panko works great for crispier exterior)
2 eggs (room temperature for better binding)
1 lb ground pork (freshly ground preferred for better texture)
1 tsp caraway seeds
1/4 tsp black pepper (freshly ground for more flavor)
1/2 tsp salt

Instructions

Step 1: Drain the sauerkraut very well by pressing it with a paper towel or clean kitchen towel to remove as much excess moisture as possible. Measure out 1/2 cup of the drained sauerkraut for the mixture and reserve the rest for the slow cooker finish. Let eggs sit at room temperature for 10 minutes, and prepare remaining ingredients.
Step 2: Beat the room-temperature eggs in a large bowl until combined. Add ground pork, breadcrumbs, the 1/2 cup drained sauerkraut, caraway seeds, salt, and black pepper. Mix gently but thoroughly with your hands or a wooden spoon until just combined to avoid tough balls.
Step 3: Preheat the oven to 350°F. Lightly oil a baking sheet or spray with cooking spray. Roll the pork mixture into 1-inch balls (about 18-20) and place them an inch apart on the baking sheet. For easier shaping, chill the mixture for 15 minutes before rolling. Bake for 20 minutes until cooked through and lightly browned.
Step 4: Transfer the baked balls and reserved sauerkraut to a slow cooker. Cook on low heat for 20 minutes to blend flavors and warm through. Serve warm.

Tips & Variations

Drain and squeeze sauerkraut thoroughly to prevent soggy meatballs.
Use panko breadcrumbs for a crispier exterior, or gluten-free alternatives if needed.
Substitute ground pork with ground beef, turkey, or a mix for different flavors and textures.
If you don’t like caraway seeds, leave them out for a milder taste.
For an egg substitute, use 2 tablespoons ground flaxseed mixed with 6 tablespoons water.

Storage

Store leftover pork and sauerkraut balls in an airtight container in the refrigerator for up to 4 days. They can also be frozen: arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat refrigerated balls in a 350°F oven for 10 minutes, or from frozen with an additional 5-10 minutes. Microwaving works but may reduce crispiness.

How to Serve

A white plate holds a round layer of light yellow shredded sauerkraut spread evenly as the base. On top, there are seven brown, browned meatballs arranged in a circular pattern with one meatball in the center. The meatballs have a slightly crispy, textured surface with some darker browned spots. The plate is set on a yellow and white checkered cloth, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of sauerkraut should I use?

You can use canned or jarred sauerkraut from the refrigerated section. The key is to drain and squeeze out all excess liquid to keep the meatballs from becoming too wet. Rinsing the sauerkraut can mellow its tang if desired.

Can I bake the pork balls without finishing in the slow cooker?

Yes, you can serve them right after baking, but finishing them in the slow cooker with reserved sauerkraut adds moisture and intensifies the flavor, making them even juicier and more cohesive.