Baked Sauerkraut Balls
- Total Time
Simply transfer them to a saucepan and simmer them, covered, until they are completely heated through, and ready to serve.
canola oil1 tsp
uncooked Italian sausage(s)1 pound(s), turkey variety, casings removed, crumbled
sauerkraut14 oz, canned, rinsed, drained, and finely chopped
fat-free cream cheese8 Tbsp, at room temperature
dried plain breadcrumbs½ 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.