Baked sauerkraut balls
Uncooked Italian pork sausage(s)
1 pound(s), turkey variety, casings removed, crumbled
14 oz, canned, rinsed, drained, and finely chopped
Fat-free cream cheese
8 Tbsp, at room temperature
Dried plain breadcrumbs
½ cup(s), plain variety
- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon until browned, about 10 minutes. Remove from the heat. Stir in the sauerkraut and cream cheese until blended. Transfer the mixture to a large bowl. Cover and refrigerate until chilled, about 45 minutes.
- Preheat the oven to 350°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
- With wet hands, shape the sausage-sauerkraut mixture into 30 (11⁄4-inch) balls. Place the bread crumbs on wax paper. Roll the balls in the crumbs to coat evenly. Place in a single layer without touching each other on the jelly-roll pan. Spray lightly with nonstick spray. Bake until browned, 25–30 minutes. Serve at once. Yields 2 sauerkraut balls per servings.