Cody Casey
Sauerkraut balls are a popular German dish that can be made in an air fryer for a healthier, crispier, and quicker version of the traditional fried recipe. The process involves preparing a mixture of sauerkraut, meat, and spices, forming it into balls, coating them in a flour-egg-breadcrumb mixture, and then air-frying them at around 380-400°F for 5-10 minutes. The result is a delicious, savoury, crispy treat that can be served as an appetiser, snack, or side dish.
How to cook sauerkraut balls in an air fryer
| Characteristics | Values |
|---|---|
| Ingredients | Sauerkraut, meat (bacon, sausage, ham or bratwurst), eggs, flour, breadcrumbs, mustard, cheese, salt, pepper, oil |
| Preparation time | 10 minutes to several hours, depending on the recipe |
| Cooking time | 5-11 minutes at 360°F (180°C) or 8-10 minutes at 380°F. Alternatively, 10-15 minutes at 375°F (190°C) |
| Equipment | Air fryer, bowls, skillet, cookie scoop, wire rack |
| Storage | Store in an airtight container in the fridge for up to 5-7 days |
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What You'll Learn
Preparing the mixture
To prepare the mixture for sauerkraut balls, you'll need to gather your ingredients. The exact ingredients may vary depending on the recipe, but typically you will need sauerkraut, some form of meat (such as sausage, bacon, or ham), cheese (cream cheese or shredded cheddar), eggs, and seasonings. You may also want to include bread crumbs, flour, and mustard for added flavour and texture.
Start by cooking your chosen meat in a skillet over medium heat until it is browned and cooked through. This could be sausage, bacon, or a combination of the two. You can also add in some diced onion at this stage for extra flavour. Drain the excess grease and allow the mixture to cool slightly before transferring it to a large mixing bowl.
Next, you'll want to prepare the sauerkraut by draining it through a fine-mesh sieve and chopping it finely. Make sure to remove as much liquid as possible to avoid a soggy mixture. Add the prepared sauerkraut to the mixing bowl with the cooked meat.
At this point, you can also add in your cheese, mustard, and any desired seasonings. Common seasoning choices include salt, pepper, garlic powder, and caraway seeds. Mix everything together thoroughly until well combined. Taste the mixture and adjust the seasoning as needed.
Once your mixture is ready, cover it and place it in the refrigerator to chill. This step is important as it helps the mixture firm up and makes it easier to form into balls. You can chill the mixture for at least 3 hours or even overnight for the best results.
After the mixture has chilled, you can start forming it into balls. Use a small cookie scoop or tablespoon measure to portion out the mixture, then roll it into balls with your hands. Place the formed sauerkraut balls on a parchment-lined sheet and return them to the refrigerator to chill while you set up your dredging station.
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Shaping the balls
Once you have your mixture ready, it's time to start shaping. Take a small amount of the mixture and roll it between your palms to form a ball. The size of the ball will depend on your preference, but they are typically shaped into 1-inch balls. Place the shaped balls on a parchment-lined sheet. You can also use a wire rack to help them hold their shape.
It's important to chill the sauerkraut balls before frying, so place them in the refrigerator for about 10 minutes or up to overnight. This will help them hold their shape during the frying process.
If you want to prepare the sauerkraut balls in advance, you can store them in an airtight container in the refrigerator for up to four days. This way, you can have them ready to fry whenever you want a quick and tasty snack or appetiser.
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Setting up the dredging station
Firstly, you'll need three shallow bowls or plates for the dredging process. Using shallow containers will make it easier to coat the sauerkraut balls evenly. Paper plates can be a convenient option for easy clean-up.
For the first bowl or plate, measure out all-purpose flour and spread it evenly. This will be the initial coating for your sauerkraut balls.
In the second bowl, whisk together your eggs with a liquid. Some recipes suggest using milk, while others recommend water. This egg mixture will act as the binding agent for the outer coating.
The third and final bowl should contain seasoned breadcrumbs. Panko breadcrumbs are a popular choice for a crispier texture, but regular breadcrumbs will also work. You can season the breadcrumbs with your desired spices to add extra flavour to your sauerkraut balls.
Arrange these three containers in a line, with the flour at the beginning, followed by the egg mixture, and finally, the breadcrumbs. This assembly line setup will make the dredging process more efficient and less messy.
Once your dredging station is ready, you can start coating your sauerkraut balls. Take each ball and roll it in the flour, making sure it's evenly coated. Then, using a spoon or your hands, carefully dip the floured ball into the egg mixture, ensuring it's fully covered. Finally, roll the egg-coated ball in the breadcrumbs until it's well-covered and set it aside on a plate or baking sheet.
Repeat this process for all your sauerkraut balls, and you'll be one step closer to enjoying delicious, crispy sauerkraut balls from your air fryer!
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Air-frying the balls
Before air-frying, prepare a dredging station with three bowls. Put flour in the first bowl, whisked eggs and milk in the second bowl, and breadcrumbs in the third bowl. Roll the balls in flour, then the egg mixture, and finally the breadcrumbs. This can get messy, so try coating the balls with one hand. You can also add spices to the breadcrumbs for extra flavor.
Preheat your air fryer to between 360°F and 400°F (180°C) to (200°C). Place the sauerkraut balls in the air fryer basket in a single layer, allowing for space and not overcrowding the basket. Depending on the size of your air fryer, you may need to work in batches. Spray the balls with cooking spray to enhance browning and crispiness without adding extra calories.
Air-fry the sauerkraut balls for 5 to 11 minutes, shaking the basket once during the cooking time. For the perfect round and golden balls, carefully turn them over halfway through the cooking process. After air-frying, remove the balls from the air fryer and let them cool slightly on a wire rack before serving.
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Serving suggestions
Sauerkraut balls are a tasty treat, perfect as an appetizer, snack, or side dish. They are a great dish to serve at a party, or as a comforting home-cooked meal.
These crispy, golden balls are best served warm, but they are also good at room temperature. You can serve them with a variety of dips and sauces, such as Russian dressing, honey mustard, whole-grain mustard, or honey-mustard sauce. You can also serve them with a tangy mustard dipping sauce, which you can make by whisking together mayonnaise, apple cider vinegar, mustard, and garlic.
If you want to serve the sauerkraut balls as a side dish, they pair well with German foods. For example, you could serve them with bratwurst sausage, or with ham, as the ham and sauerkraut balls are a great combination of tangy, salty, and creamy flavors.
You can also serve sauerkraut balls as a main course, perhaps with a salad and some roasted vegetables. If you have any leftover fritters, you can store them in an airtight container in the fridge for up to five days. To reheat, pop them back in the air fryer for about three minutes, or microwave them for a minute.
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Frequently asked questions
You will need sauerkraut, ground meat (such as pork, beef, or bacon), breadcrumbs, eggs, shredded cheese, and seasonings like salt and pepper.
In a large mixing bowl, combine drained and chopped sauerkraut, cooked meat, shredded cheese, and softened cream cheese. Mix well, taste, and season with salt and pepper as needed.
Use your hands or a cookie scoop to form the chilled filling into 1-2 oz balls. Prepare a shallow dish with beaten eggs and another with breadcrumbs. Dip each ball into the eggs, ensuring it's fully coated, then roll it in the breadcrumbs until well-covered.
Preheat your air fryer to around 375°F (190°C). Some sources recommend a higher temperature of 400°F (200°C) for a crispier exterior.
Place the coated balls in a single layer in the air fryer basket and cook for about 10 to 15 minutes. Check the balls after 10 minutes and adjust the cooking time accordingly to achieve your desired level of crispiness.
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