SAUERKRAUT BALLS BAKED RECIPES
MARY BETH'S SAUERKRAUT BALLS RECIPE | EMERIL LAGASSE ...
Provided by Emeril Lagasse
Categories appetizer
Total Time 1 hours 50 minutes
Prep Time 1 hours 15 minutes
Cook Time 35 minutes
Yield about 4 dozen
Number Of Ingredients 12
Steps:
- Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.
- Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.
- In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.
CHINESE MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Total Time 03 hours 35 minutes
Prep Time 35 minutes
Cook Time 03 hours 00 minutes
Yield 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 41 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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