Get ready to spice up your next party with the mouthwatering and zesty Sauerkraut Meatballs! This sensational recipe, cherished by Christine Batts from Murray, Kentucky, promises to be a hit with your guests. The combination of hot pork sausage and sauerkraut creates meatballs bursting with flavor, and the delectable mustard dipping sauce adds the perfect finishing touch. Whether you’re hosting a gathering or simply looking to treat yourself to a savory delight, these meatballs are sure to impress.
INGREDIENTS:
- ½ pound bulk spicy pork sausage
- ¼ cup finely chopped onion
- 1 can (14 ounces) sauerkraut, rinsed, drained, and finely chopped
- 2 tablespoons plus ¾ cup dry bread crumbs, divided
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons minced fresh parsley
- ½ teaspoon ground mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon pepper
- ¼ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- Oil for deep-fat frying
- ½ cup mayonnaise
- 2 tablespoons spicy brown mustard
PREPARATIONS:
- In a skillet, cook the spicy pork sausage and chopped onion over medium heat until the meat is no longer pink, and the onion is tender. Drain the excess grease.
- Stir in the rinsed, drained, and finely chopped sauerkraut, along with 2 tablespoons of bread crumbs. Set the mixture aside.
- In a small bowl, combine the softened cream cheese, minced parsley, ground mustard, garlic salt, and pepper. Stir this mixture into the sauerkraut mixture. Cover the bowl and refrigerate the mixture for at least 1 hour or overnight.
YIELD:
- Makes about 2 dozen meatballs.
PREP/TOTAL TIME:
- 30 minutes (excluding refrigeration time).
DEEP-FAT FRYING:
- In an electric skillet, heat 2 inches of oil to 375°.
SPECIAL INSTRUCTIONS:
- Refrigerate the sauerkraut mixture for at least 1 hour or overnight to allow the flavors to meld.
TIPS:
- Serve the Sauerkraut Meatballs with the delicious mayonnaise and spicy brown mustard dipping sauce for an extra burst of tangy goodness.
- For a creative presentation, serve the meatballs on a platter with toothpicks for easy grabbing.
In conclusion, Sauerkraut Meatballs are the ultimate party pleaser, and you don’t have to wait for an occasion to enjoy this zesty treat. Hailing from Murray, Kentucky, this recipe, crafted by Christine Batts, is a testament to the art of flavor fusion. The combination of spicy pork sausage and tangy sauerkraut creates meatballs that are a true delight for the taste buds.
Preparing these meatballs is a breeze, thanks to the straightforward and simple instructions. The addition of cream cheese, parsley, ground mustard, garlic salt, and pepper infuses the meat mixture with a depth of flavor that will leave your guests asking for more.
Refrigerating the sauerkraut mixture is essential to allow the flavors to meld and intensify, making each bite a delightful explosion of taste. Shaping the mixture into meatballs and giving them a light coating of flour and bread crumbs adds a crispy and delightful texture to every bite.
The final step of deep-frying the meatballs to a perfect golden brown ensures a visually appealing and appetizing presentation. Serve the meatballs with the creamy and tangy mayonnaise and spicy brown mustard dipping sauce for an extra burst of flavor.
Whether you’re hosting a party, a family gathering, or simply indulging yourself in a savory treat, Sauerkraut Meatballs are a must-try. The combination of bold flavors, ease of preparation, and finger-licking goodness makes this recipe an instant favorite.
So, why wait for a special occasion? Bring the excitement of zesty flavors to your table and treat yourself and your loved ones to the delightful joy of Sauerkraut Meatballs. With each bite, you’ll savor the perfect harmony of tastes, making these meatballs a go-to appetizer for every occasion.
