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.