Juicy Pork and Sauerkraut Balls

Here is my favorite pork and sauerkraut balls recipe, with ground pork, tangy sauerkraut, caraway seeds, and breadcrumbs that get perfectly crispy when fried or baked.

These savory little bites are always a hit at our game day parties and family gatherings. I love making a big batch because they disappear so fast, and honestly, they’re even good as leftovers straight from the fridge the next day!

What Kind of Sauerkraut Should I Use?

For this recipe, you can use either canned or jarred sauerkraut from the refrigerated section of your grocery store – both work great. The most important thing is to drain your sauerkraut really well and squeeze out as much liquid as possible, otherwise your pork balls might end up too wet and won’t hold together properly. Some people prefer the tangier flavor of refrigerated sauerkraut, while others like the convenience of canned, so just go with whatever you can find or prefer. If you want a milder flavor, you can even rinse the sauerkraut before draining it, though I think the full sour flavor pairs perfectly with the pork.

Options for Substitutions

While these pork and sauerkraut balls are pretty straightforward, here are some swaps you can make if needed:

• Ground pork: You can use ground beef, turkey, or even a mix of pork and beef if that’s what you have on hand. Ground turkey will make them a bit leaner, so they might be slightly drier.
• Breadcrumbs: Regular breadcrumbs, panko, or even crushed crackers work fine here. If you’re gluten-free, try using almond flour or gluten-free breadcrumbs instead.
• Sauerkraut: Make sure to drain and squeeze the sauerkraut really well before using – this is important for the right texture. If you only have fresh cabbage, it won’t work the same way since sauerkraut’s fermented flavor is key to this recipe.
• Caraway seeds: These add that classic sauerkraut flavor, but if you don’t like them or don’t have any, you can leave them out. Some people find them too strong anyway.
• Eggs: The eggs help bind everything together, so they’re pretty important. In a pinch, you could try using 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pork and sauerkraut balls is not draining the sauerkraut well enough, which leads to a wet mixture that won’t hold its shape – squeeze out as much liquid as possible with your hands or a clean kitchen towel before adding it to the pork.

Another common error is skipping the step of chilling the mixture for 15-20 minutes before rolling, which makes forming uniform balls much easier and prevents them from falling apart during baking.

To ensure your balls cook evenly and develop a nice golden exterior, make sure they’re all the same size (a small cookie scoop works great for this) and leave some space between them on the pan.

Finally, don’t overbake them – since they’ll continue cooking in the slow cooker with the sauerkraut, pulling them out when they’re just cooked through at 160°F will keep them tender and juicy.

What to Serve With Pork and Sauerkraut Balls?

These little bites are perfect party food, so I like to set them out with a few different dipping sauces like spicy brown mustard, honey mustard, or even a tangy horseradish sauce. If you’re serving them as a main course, a simple cucumber salad with dill and sour cream dressing helps balance out the richness of the pork. You could also pair them with roasted potatoes or a warm German potato salad to keep with that cozy, hearty vibe. For drinks, a cold beer or apple cider goes down really nicely with these savory balls.

Storage Instructions

Store: Keep your leftover pork and sauerkraut balls in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick snacks or appetizers throughout the week, and honestly taste pretty good cold straight from the fridge too.

Freeze: These balls freeze really well, which makes them perfect for parties or game day prep. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. You can bake them straight from frozen when you’re ready to eat.

Reheat: Pop refrigerated balls in a 350°F oven for about 10 minutes until warmed through and crispy again. If you’re reheating from frozen, just add an extra 5-10 minutes to the baking time. The microwave works in a pinch, but the oven keeps them way crispier.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 85-95 g
• Fat: 95-105 g
• Carbohydrates: 80-90 g

Ingredients

• 27 oz sauerkraut (drained well to remove excess moisture)
• 3/4 cup breadcrumbs (panko works great for crispier exterior)
• 2 eggs (room temperature for better binding)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1 tsp caraway seeds
• 1/4 tsp black pepper (freshly ground for more flavor)
• 1/2 tsp salt

Step 1: Prepare Mise en Place and Drain Sauerkraut

• 27 oz sauerkraut
• 2 eggs

Drain the sauerkraut very well, pressing it gently with a paper towel or clean kitchen towel to remove as much excess moisture as possible—this prevents soggy balls and helps them hold together better.

Measure out 1/2 cup of the drained sauerkraut for the mixture and reserve the remaining sauerkraut for the slow cooker finish.

Bring eggs to room temperature by letting them sit on the counter for 10 minutes, and measure out all remaining ingredients so they’re ready to use.

Step 2: Build the Pork and Sauerkraut Mixture

• beaten eggs from Step 1
• 1 lb ground pork
• 3/4 cup breadcrumbs
• 1/2 cup drained sauerkraut
• 1 tsp caraway seeds
• 1/4 tsp black pepper
• 1/2 tsp salt

Beat the room-temperature eggs in a large bowl until well combined.

Add the ground pork, 3/4 cup breadcrumbs, 1/2 cup of the drained sauerkraut from Step 1, caraway seeds, salt, and black pepper to the beaten eggs.

Mix everything together gently but thoroughly with your hands or a wooden spoon until just combined—overmixing can make the balls tough and dense.

I like to use my hands for this step as they give me better control and feel for when the mixture is evenly distributed.

Step 3: Shape and Bake the Balls

• pork mixture from Step 2

Preheat your oven to 350°F.

While it heats, lightly oil a baking sheet or spray it with cooking spray.

Gently roll the pork mixture into 1-inch balls—you should get about 18-20 balls—and place them on the prepared baking sheet, spacing them about an inch apart so they cook evenly.

Bake for 20 minutes until they’re cooked through and lightly browned on the outside.

I find that chilling the mixture for 15 minutes before rolling makes the balls easier to shape and less likely to fall apart.

Step 4: Finish in the Slow Cooker

• baked balls from Step 3
• reserved drained sauerkraut from Step 1

Transfer the baked pork and sauerkraut balls from Step 3 to a slow cooker along with the reserved drained sauerkraut from Step 1.

Cook on low heat for 20 minutes to allow the flavors to meld and the balls to warm through completely.

The sauerkraut will add moisture and tang to the finished dish, creating a cohesive, flavorful result.

Juicy Pork and Sauerkraut Balls

Delicious Juicy Pork and Sauerkraut Balls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 32 pieces

Calories 1700 kcal

Ingredients

  

• 27 oz sauerkraut (drained well to remove excess moisture)
• 3/4 cup breadcrumbs (panko works great for crispier exterior)
• 2 eggs (room temperature for better binding)
• 1 lb ground pork (freshly ground preferred for better texture)
• 1 tsp caraway seeds
• 1/4 tsp black pepper (freshly ground for more flavor)
• 1/2 tsp salt

Instructions

 

• Drain the sauerkraut very well, pressing it gently with a paper towel or clean kitchen towel to remove as much excess moisture as possible—this prevents soggy balls and helps them hold together better. Measure out 1/2 cup of the drained sauerkraut for the mixture and reserve the remaining sauerkraut for the slow cooker finish. Bring eggs to room temperature by letting them sit on the counter for 10 minutes, and measure out all remaining ingredients so they're ready to use.
• Beat the room-temperature eggs in a large bowl until well combined. Add the ground pork, 3/4 cup breadcrumbs, 1/2 cup of the drained sauerkraut from Step 1, caraway seeds, salt, and black pepper to the beaten eggs. Mix everything together gently but thoroughly with your hands or a wooden spoon until just combined—overmixing can make the balls tough and dense. I like to use my hands for this step as they give me better control and feel for when the mixture is evenly distributed.
• Preheat your oven to 350°F. While it heats, lightly oil a baking sheet or spray it with cooking spray. Gently roll the pork mixture into 1-inch balls—you should get about 18-20 balls—and place them on the prepared baking sheet, spacing them about an inch apart so they cook evenly. Bake for 20 minutes until they're cooked through and lightly browned on the outside. I find that chilling the mixture for 15 minutes before rolling makes the balls easier to shape and less likely to fall apart.
• Transfer the baked pork and sauerkraut balls from Step 3 to a slow cooker along with the reserved drained sauerkraut from Step 1. Cook on low heat for 20 minutes to allow the flavors to meld and the balls to warm through completely. The sauerkraut will add moisture and tang to the finished dish, creating a cohesive, flavorful result.