These easy Baked Sauerkraut Balls are a paleo-friendly, gluten-free, and healthier take on a classic appetizer. Baked instead of fried and made without breadcrumbs, these sauerkraut balls are full of savory meat and tangy sauerkraut—perfect for parties and holiday gatherings.
Many families enjoy sauerkraut as part of their New Year traditions for good luck, and if your household does too, these Baked Sauerkraut Balls make a delicious way to celebrate. They deliver the familiar flavors of sausage and sauerkraut in a lighter, oven-baked form that holds up well for a crowd.
I developed this recipe in response to readers wanting a lighter, gluten-free version of the traditional fried sauerkraut ball. By omitting breadcrumbs and baking instead of frying, you still get a flavorful, satisfying appetizer that’s easier on the waistline and suitable for paleo or gluten-free menus when you choose ingredients accordingly.
How To Make Baked Sauerkraut Balls
Step One: Make Homemade Sausage (Optional)
Making your own seasoned ground meat is optional but quick and lets you control spices and additives. Use ground pork, beef, turkey, or chicken and season to taste. A simple blend of rubbed sage, thyme, salt, pepper, a pinch of nutmeg, and optional red pepper flakes creates a nicely seasoned base.
- Combine ground meat with the seasonings and mix until evenly incorporated.
- Cover and chill for a few hours or overnight to let the flavors develop.
- If you prefer a shortcut, use a high-quality nitrate- and MSG-free ground sausage.
Step Two: Prepare the Sauerkraut Balls
- Thoroughly drain the sauerkraut and lightly chop it. Press out excess liquid using a strainer and the back of a spoon—this keeps the mixture from becoming too wet.
- Beat one egg and mix it into the drained sauerkraut, then combine that with the seasoned meat.
- Shape the mixture into 1-inch balls and arrange them on a lightly greased, rimmed baking sheet.
- Bake in a preheated 400°F (200°C) oven for about 20 minutes, or until the balls are browned and cooked through.
Step Three: Prepare Dipping Sauces
The sauce you serve with these sauerkraut balls transforms them into a party-ready appetizer. Choose from three complementary sauces depending on your guests’ preferences and dietary needs:
- Mustard Beer Sauce (contains beer): Reduce 1 cup dark beer over low heat until it reaches about ½ cup, then whisk in ½ cup Dijon mustard and 1 teaspoon horseradish for a bold, savory glaze.
- Horseradish Cream Sauce (not paleo): Stir together ½ cup sour cream, 2 tablespoons Dijon mustard, and 1 teaspoon horseradish for a cool, tangy dip.
- Maple Horseradish Sauce (paleo and gluten-free): Mix ¼ cup maple syrup with ¼ cup Dijon mustard and 1 teaspoon horseradish for a sweet-and-spicy counterpoint to the savory balls.
Notes on Gluten-Free Sauerkraut Balls
- Any ground meat works—pork or beef gives the richest flavor, while turkey or chicken makes the dish leaner.
- Store-bought sausage is a fine shortcut if you select a quality product without unwanted additives.
- To make ahead: assemble the balls, place them on a baking sheet to freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 2 months. To serve, bake from frozen at 350°F for about 20 minutes or until heated through.
- Always drain the sauerkraut well. Excess moisture will prevent the balls from binding and can make them fall apart while baking.
- Adjust seasonings to taste—more horseradish gives extra bite; a pinch of sugar or maple in the meat can mellow the tang if desired.
More New Year’s Eve Appetizer Recipes
- Easy Baked Vegetable Egg Rolls
- Mini Taco Cups
- Italian Baked Meatballs
- Antipasto Skewers
- Texas Caviar
Easy Gluten-Free Baked Sauerkraut Balls
Servings: 12 | Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
- ½ pound ground meat (pork, sirloin, turkey, or chicken)
- ½ teaspoon rubbed sage
- ¼ teaspoon thyme
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon ground nutmeg
- 1 (16 ounce) can sauerkraut, well drained and lightly chopped
- 1 egg, beaten
Mustard Beer Sauce
- 1 cup dark beer
- ½ cup Dijon mustard
- 1 teaspoon horseradish
Horseradish Cream Sauce
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon horseradish
Maple Horseradish Sauce
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- 1 teaspoon horseradish
Instructions
For the Baked Sauerkraut Balls
- Mix the ground meat with sage, thyme, pepper, salt, red pepper flakes, and nutmeg. Cover and refrigerate for a few hours or overnight for best flavor, if time allows.
- Preheat the oven to 400°F (200°C). Lightly grease a rimmed baking sheet.
- Drain and chop the sauerkraut, then combine it with the beaten egg and add it to the meat mixture. Mix until evenly combined.
- Form the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them slightly apart.
- Bake for about 20 minutes, or until the sauerkraut balls are browned and cooked through.
For the Mustard Beer Sauce
- Reduce the beer in a small saucepan over low heat until it measures about ½ cup. Remove from heat and whisk in Dijon mustard and horseradish until smooth.
For Horseradish Cream Sauce
- Combine sour cream, Dijon mustard, and horseradish. Adjust seasoning to taste.
For Maple Horseradish Sauce
- Stir together maple syrup, Dijon mustard, and horseradish until fully blended.
Nutrition (approx.)
Calories: 37 kcal each | Protein: 4 g | Fat: 1 g | Cholesterol: 25 mg | Sodium: 116 mg. Nutrition information is an approximation.
These baked sauerkraut balls are a flavorful, crowd-pleasing appetizer that travel and reheat well. Serve with one or more of the suggested dipping sauces and enjoy a lighter version of a comforting classic.
Author: Kristen Chidsey
