German Sauerkraut and Potato Balls

Crispy, golden, and bursting with rustic German flavors, these German Sauerkraut and Potato Balls are a delicious fusion of creamy mashed potatoes and tangy sauerkraut, perfectly seasoned with nutmeg and sautéed onions. Encased in a crunchy breadcrumb coating, each bite offers a satisfying contrast of textures and a savory depth of flavor that's both comforting and unique. Ideal as an appetizer, snack, or side dish, these potato balls are deep-fried to perfection and can be elevated with a sprinkle of freshly chopped chives or paired with your favorite dipping sauce. With simple, wholesome ingredients and a straightforward preparation process, this dish brings a traditional German twist to your table, making it a crowd-pleaser for any occasion. Perfect for searchers looking for hearty German appetizers or sauerkraut potato recipes!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Potatoes
• 250 g Sauerkraut
• 50 g All-purpose flour
• 100 g Breadcrumbs
• 2 large Eggs
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Nutmeg
• 1 small Onion
• 15 g Butter
• 500 ml Vegetable oil
• 10 g Chives (optional, for garnish)

Directions

Step 1

Peel the potatoes, cut them into chunks, and boil them in salted water for 15-20 minutes or until fork-tender.

Step 2

While the potatoes cook, finely chop the onion and sauté it in butter over medium heat until soft and golden. Remove from heat and set aside.

Step 3

Drain the sauerkraut well, squeezing out excess liquid, and roughly chop it into smaller pieces. Add the sautéed onion to the sauerkraut and set aside.

Step 4

Drain the cooked potatoes and mash them until smooth. Let them cool slightly.

Step 5

In a large bowl, combine the mashed potatoes, 50g of flour, the prepared sauerkraut mixture, salt, pepper, and nutmeg. Mix well until all ingredients are evenly incorporated.

Step 6

Form the mixture into small balls, about the size of a golf ball. If the mixture is too sticky, lightly dust your hands with flour.

Step 7

Prepare a breading station: beat the eggs in a shallow bowl, and place the breadcrumbs in another bowl.

Step 8

Dip each potato ball into the beaten eggs, then roll it in breadcrumbs to coat evenly. Repeat for all the balls.

Step 9

Heat the vegetable oil in a deep skillet or pot to 175°C (350°F). Fry the potato balls in batches, turning occasionally, until golden brown and crispy (about 3-5 minutes per batch).

Step 10

Remove the fried balls with a slotted spoon and drain on a paper towel-lined plate.

Step 11

Serve warm, garnished with chopped chives if desired, alongside your favorite dipping sauce or as-is.

Nutrition Facts

Serving size	(1616.1g)

Amount per serving	% Daily Value*
Calories	5240.0

Total Fat 476.9g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 285.5g
Cholesterol 417.2mg	0%
Sodium 5891.6mg	0%
Total Carbohydrate 246.4g	0%
Dietary Fiber 25.2g	0%
Total Sugars 23.2g
Protein 48.9g	0%

Vitamin D 94.4IU	0%
Calcium 306.2mg	0%
Iron 18.6mg	0%
Potassium 3508.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.4%

Protein: 3.6%

Carbs: 18.0%