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These easy Baked Sauerkraut Balls are a paleo, gluten-free, and healthier version of a classic appetizer. Baked instead of fried and made without breadcrumbs, these sauerkraut balls are guaranteed to be a welcomed remix of a classic recipe.
Does your family have the tradition to ring in the new year with Sauerkraut for good luck? Maybe black-eyed peas? Or do you think greens or pork and sauerkraut will bring you good luck in the new year?
My family has always rung in the new year with sauerkraut. Even though we are not at all superstitious. Go figure!
We celebrated New Year's Eve with Sauerkraut Balls and New Year's Day with Pork and Sauerkraut.
Sauerkraut Balls were actually one of the first recipes a reader asked me to recreate--they were looking for a lighter, gluten-free Sauerkraut Ball that would be perfect to serve at a party.
To take a battered and fried sausage ball and turn it into a lighter dish that was still tasty was certainly a challenge. But it is one, I am happy to say I accomplished--and that these Baked Sauerkraut Balls are just as tasty as the deep-fried version.
I have created a Baked Sauerkraut ball that is flavorful, Paleo, gluten-free, and TASTY!!
These baked sauerkraut balls are the perfect appetizer to ring in the New Year with--even if it is not your family tradition.
How To Make Baked Sauerkraut Balls
Step One: Make Homemade Sausage
This step is TOTALLY optional, you can purchase any high-quality spicy pork or turkey sausage you like, but making homemade sausage takes only 5 minutes of work and a little bit longer prep.
- Mix ground pork, chicken, turkey, or beef with seasonings.
- Cover mixing bowl and place in refrigerator overnight.
- You can use the sausage mixture right away, but it is best to let the flavor permeate the meat for 12 hours or more.
Step Two: Prepare Sauerkraut Balls
- Mix together sauerkraut and egg.
- Add in the seasoned meat mixture.
- Shape into 1-inch balls.
- Bake for 20 minutes, or until browned.
Step Three: Prepare Dipping Sauces
A good cocktail meatball is all about the sauce or glaze that you serve them with. For these sauerkraut balls, I have 3 sauces that are equally delicious--take your pick.
- Mustard Beer Dipping Sauce (not Gluten-Free): A tangy, rich hoppy sauce made with dark beer and horseradish.
- Horseradish Cream Sauce (not Paleo): Creamy sour cream flavored perfectly with Dijon and horseradish--simple yet perfect.
- Horseradish Maple Sauce (Paleo and Gluten-Free): This sweet and tangy sauce is the perfect counterbalance to Baked Sauerkraut Balls.
So ring in the New Year with good luck and a jump on those "healthy eating" resolutions by serving up my Baked Sauerkraut Balls
Notes on Gluten-Free Sauerkraut Balls
- Use any type of ground meat for making homemade "sausage." I prefer pork or beef, but chicken or turkey will work.
- If the thought of making your own sausage seems overwhelming, you can use any good quality nitrate-free, MSG-free ground sausage.
- To prepare these Sauerkraut balls in advance, prepare as directed, and then once cooled, freeze on the cooking sheet until solid. Then place into a freezer-safe bag for up to 2 months. To serve, bake at 350 degrees for 20 minutes, or until heated through.
- It is very important to thoroughly drain sauerkraut for these sauerkraut balls. Place in a strainer and push sauerkraut down with the back of a spoon to push out all the liquid from the sauerkraut.
More New Year's Eve Appetizer Recipes
- Easy Baked Vegetable Egg Rolls
- Mini Taco Cups
- Italian Baked Meatballs
- Antipasto Skewers
- Texas Caviar
Easy Gluten-Free Baked Sauerkraut Balls
Video
Ingredients
- ½ pound ground meat, pork, sirloin, turkey or chicken
- ½ teaspoon rubbed sage
- ¼ teaspoon thyme
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 16 ounce can sauerkraut, well drained and lightly chopped
- 1 egg, beaten
For the Mustard Beer Sauce
- 1 cup dark beer
- ½ cup Dijon Mustard
- 1 teaspoon horseradish
For Horseradish Cream Sauce
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon horseradish
For Maple Horseradish Sauce
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- 1 teaspoon horseradish
Instructions
For the Baked Sauerkraut Balls
- Mix together meat and seasonings. Cover and refrigerate overnight for maximum flavor, but not necessary.
- Preheat oven to 400℉ (200℃). Lightly grease a rimmed baking sheet.
- Mix together sauerkraut and egg into meat mixture. Shape into 1 inch balls. Bake for 20 minutes, or until browned.
For Mustard Beer Sauce
- For sauce, reduce beer over low heat until it is reduced to ½ cup. Once beer is reduced, stir in Dijon mustard and horseradish.
For Horseradish Cream Sauce
- Mix all ingredients together.
For Maple Horseradish Sauce
- Mix all ingredients together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step One indicates 1 lb. meat; however, the recipe states 0.5 lb. meat. Please clarify. Thank you!
Hi Amy! This recipe uses 1/2 pound of ground meat.
Really loved the combination of mince and sauerkraut. Never even thought of it before. I did not try the sauces but they look lovely. Thanks for the healthy, tasty inspiration!
Can you freeze them?
Absolutely! I would bake them as directed, and let cool completely. Place them onto a parchment paper-lined sheet and freeze until solid. Transfer to a freezer-safe bag and then when ready to serve, bake from frozen at 350 degrees F for about 20 minutes, or until warmed through. Enjoy!
How many meatballs does this recipe make?
24 🙂
I am making these today! My husband loves anything with sauerkraut. Have you tried these in an air fryer?
Hi Susan! I hope you all enjoy the sauerkraut balls. As for cooking in the air fryer, I have not tried that yet, so can not give you directions on how to proceed. If you give it a go, let us know how it works out.
WOW!! Made these with lentil beans instead of meat; AND I AM IMPRESSED!! Very tasty and healthy! Sauteed cooked lentils in olive oil and a little butter with onion, garlic, red pepper flakes, dried sage & basil, black pepper; then mixed with drained sauerkraut, added eggs, and baked!!
Excellent recipe!
Oh my goodness, I can't wait to make these with lentils myself.so glad you loved the base of this recipe.😘
My family would kill for these! They love these types of finger foods and I think these are definitely going to be the next ones I make. Love this! Thanks so much for sharing!
YAY!!!! Enjoy!