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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer
Cuisine:
German
Servings:
12
Calories:
37
kcal
Author:
Kristen Chidsey
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 degrees. 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:
37
kcal
|
Protein:
4
g
|
Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
116
mg
|
Potassium:
74
mg
|
Vitamin A:
30
IU
|
Calcium:
4
mg
|
Iron:
0.5
mg