Easy Gluten-Free Baked Sauerkraut Balls
Simple gluten-free, paleo Baked Sauerkraut balls that are a perfect holiday appetizer. Served with 3 options for dipping sauces.
Servings: 12
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.
Video
Nutrition
Calories: 37kcal | Protein: 4g | Fat: 1g | Cholesterol: 25mg | Sodium: 116mg | Potassium: 74mg | Vitamin A: 30IU | Calcium: 4mg | Iron: 0.5mg
