Baked Sauerkraut Balls

Total Time
46 min
6 min
40 min
Simply transfer them to a saucepan and simmer them, covered, until they are completely heated through, and ready to serve.


canola oil

1 tsp

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


  1. 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.
  2. Preheat the oven to 350°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  3. 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.


To reheat in the microwave, simply transfer half a batch of the frozen meatballs to a microwavable dish and microwave on High until heated through, stirring once, about 6 minutes.

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