German Sauerkraut Balls

German Sauerkraut Balls are crispy little croquettes stuffed with sauerkraut, potatoes and cheese. Great appetizer!

German Sauerkraut Balls

I made my first version of these about ten years ago and they have always been a favorite. This one is lightly updated with a little bit of cheese that I like even better.

These are perfect dipped in honey mustard or Thousand Island dressing.

Chilling the potatoes overnight helps get a firmer texture. I also found out that the NIH did a study which showed cooked refrigerated and reheated potatoes have a lower glycemic index than freshly baked ones. Who knew? But being diabetic, I am always looking for ways to help that part out.

German Sauerkraut Balls

  • Servings: 8
  • Difficulty: advanced
  • Print

German Sauerkraut Balls

  • 2 medium baking potatoes, baked, then chilled overnight
  • 1 cup sauerkraut, squeezed very dry
  • 1/2 teaspoon garlic
  • 1/2 cup Parmesan cheese
  • salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 small egg, lightly beaten
  • dry bread crumbs (about 1 cup)
  • cooking oil
  • honey mustard or thousand island dressing (optional)


  1. Pulse peeled potatoes, sauerkraut, garlic, Parmesan, salt and pepper, paprika and egg in a food processor a few times until it comes together and isn’t lumpy.
  2. Take mix by tablespoonfuls and roll it lightly in your palm, then roll it around in the breadcrumbs.
  3. Fry in shallow hot oil on all sides, turning gently until golden, then drain.
  4. Serve with honey mustard or thousand island dressing as a dipping sauce if you like.

German Sauerkraut Balls

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