Baked sauerkraut balls

Total Time
46 min
6 min
40 min
These baked bites only require five ingredients to make and can also be cooked on the stovetop instead of in the oven if you have to free it up for something else. Simply transfer the balls to a large saucepan and simmer them, covered, until they are completely heated through and browned, and they're ready to serve. You can also freeze them for up to 2 months for whenever you need a ready-made appetizer. 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.


Canola oil

1 tsp

Uncooked Italian pork sausage

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.