Description
These Juicy Pork and Sauerkraut Balls combine ground pork, tangy sauerkraut, caraway seeds, and breadcrumbs to create a crispy, flavorful appetizer perfect for parties and family gatherings. They are easy to prepare, requiring under an hour from start to finish, and offer a unique taste with the tang of sauerkraut balancing the savory pork.
Ingredients
Scale
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
- Prepare Mise en Place and Drain Sauerkraut: Drain the sauerkraut very well, pressing it gently with a paper towel or clean kitchen towel to remove as much excess moisture as possible—this prevents soggy balls and helps them hold together better. Measure out 1/2 cup of the drained sauerkraut for the mixture and reserve the remaining sauerkraut for the slow cooker finish. Bring eggs to room temperature by letting them sit on the counter for 10 minutes, and measure out all remaining ingredients so they’re ready to use.
- Build the Pork and Sauerkraut Mixture: Beat the room-temperature eggs in a large bowl until well combined. Add the ground pork, 3/4 cup breadcrumbs, 1/2 cup of the drained sauerkraut, caraway seeds, salt, and black pepper to the beaten eggs. Mix everything together gently but thoroughly with your hands or a wooden spoon until just combined—overmixing can make the balls tough and dense. Using your hands helps ensure even distribution without compressing the mixture too much.
- Shape and Bake the Balls: Preheat your oven to 350°F (175°C). Lightly oil a baking sheet or spray it with cooking spray. Gently roll the pork mixture into 1-inch balls—you should get about 18-20 balls—and place them on the prepared baking sheet, spacing them about an inch apart so they cook evenly. Optionally, chill the mixture for 15 minutes before rolling for easier shaping and better cohesion. Bake for 20 minutes until they’re cooked through and lightly browned on the outside.
- Finish in the Slow Cooker: Transfer the baked pork and sauerkraut balls along with the reserved drained sauerkraut to a slow cooker. Cook on low heat for 20 minutes to allow the flavors to meld and the balls to warm through completely. The sauerkraut adds moisture and tang, enhancing the finished dish’s flavor and juiciness.
Notes
- Ensure sauerkraut is very well drained and squeezed to avoid soggy texture and help the balls hold together.
- Chilling the mixture before shaping helps form uniform balls and prevents them from falling apart.
- Use a small cookie scoop to create evenly sized balls for even cooking.
- Do not overbake; remove when internal temperature reaches 160°F to keep the balls juicy.
- Substitutes for ground pork include ground beef or turkey; adjust cooking time and moisture as turkey tends to be leaner.
- Breadcrumbs can be replaced with gluten-free alternatives like almond flour if needed.
- Serve with spicy brown mustard, honey mustard, or horseradish sauce. Pair with cucumber salad, roasted potatoes, or German potato salad and cold beer or apple cider.
- Store leftovers in airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: German
Keywords: pork balls, sauerkraut recipe, party appetizer, caraway seeds, baked pork balls, game day food, German appetizer
