Ingredients and Weight:
- Ground pork: 1 pound
- Sauerkraut, drained and chopped: 1 cup
- Onion, chopped: 1/2 cup
- Celery, chopped: 1/2 cup
- Breadcrumbs: 1/2 cup
- Egg, beaten: 1
- Milk: 1/4 cup
- Salt and pepper to taste
- Vegetable oil, for frying
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, combine all the ingredients except for the vegetable oil. Mix well until combined.
- Form the mixture into 1-inch balls.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the sauerkraut balls for 5-7 minutes per side, or until golden brown and cooked through.
- Drain the sauerkraut balls on paper towels to remove excess oil.
Nutritional Information:
(Per serving)
* Calories: 150
* Protein: 10g
* Carbohydrates: 15g
* Fat: 7g
Dish Characteristics:
- Crispy exterior with a tender, flavorful interior
- Tangy and flavorful from the sauerkraut
- Perfect appetizer or side dish
User Comments:
- "These sauerkraut balls were delicious! The combination of flavors was perfect."
- "I love the crispy texture and the tangy taste."
- "This is a great dish to serve at parties because it's easy to make and everyone loves it."
Special Precautions and Tips:
- If you don't have sauerkraut, you can substitute with finely shredded cabbage.
- To make the sauerkraut balls even crispier, double-fry them. Fry them once at 350°F for 5 minutes, then drain them and let them cool. Then, fry them again at 375°F for 3-4 minutes, or until golden brown.
- Serve the sauerkraut balls with your favorite dipping sauce, such as ranch dressing or honey mustard.
