Published Sep 09, 2006 in Vegetables

Here’s an old recipe clipping for Sauerkraut Balls, recipe follows graphic below:

Sauerkraut Balls Recipe ClippingLike Sauerkraut Balls?

The secret is out. Some families are still entertaining their guests indoors.

It’s no wonder when they can do it with recipes like this one for Sauerkraut Balls. “They’re terrific,” Mrs. Frank Kochis of 664 E. Hopocan av. in Barberton assures Mrs. Samuel Becker who asked for the recipe.

4 tablespoons margarine
1 chopped onion
1 1/3 cups chopped ham
1/2 clove garlic (minced)
4 tablespoons flour
1/2 cup broth
3 cups sauerkraut, drained and chopped
1 tablespoon chopped parsley

She directs: Melt margarine in frying pan and brown chopped onion slightly. Add chopped ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add the broth, sauerkraut, parsley and cook a few minutes more. This should form a stiff paste. When cool, form into balls about an inch in diameter.

To bread them, beat 1 egg and 2 cups of milk together. Dip sauerkraut balls in flour, then the egg mixture and then soft bread crumbs. Fry in deep fat. Makes 50.

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4 Responses to Sauerkraut Balls – Clipping

Rue
Published 7 January, 2014 in 7:23 pm

I hope this is from Barberton Ohio. I grew up in the Akron area and my mom used to make Sauerkraut balls every New Years eve.
I would love if this is the recipe she used!

Frank Kochis
Published 16 July, 2014 in 6:08 pm

Yes! That’s my mom at least 40 years ago. I always thought she was a good cook! I used to love these when I was gowing up. It’s probably been 30+ years since I had these and was looking through my heirloom recipes for this. Now I have it! My mother is famous! Glad to see the world can have this!! I don’t know what broth though, but I would likely use chicken. I do remember them being very delicate before deep frying and back then I would be sure she used lard but most likely Crisco oil.

JoAnn (Kochis) Sear
Published 26 December, 2014 in 11:22 am

Wow this is my mom’s recipe. What fun to see it here in this format. My brother Frank E and I made it Christmas Day and may I say they were awesome. I tried years ago to make this recipe and failed miserably and don’t know what I remember what I did wrong, but, they worked this time. Try it you’ll like it.

Werner Pechan
Published 29 April, 2022 in 6:54 pm

What fat are you using

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