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Sauerkraut Meat Balls

This is purported to be a recipe from Mader's Restaurant in Milwaukee, Wisconsin — at least it tastes like what is served there.

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  • 1/2 pound ground ham
  • 1/2 pound ground pork
  • 1/2 pound corned beef
  • 4 tablespoons chopped onion
  • 2 tablespoons fresh chopped parsley
  • 1/4 cup shortening
  • 2 cups flour
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 2 pounds sauerkraut, drained
  • Flour
  • 2 eggs, slightly beaten
  • Fine dry bread crumbs


  1. Add meats, onion and parsley to food processor. Process until well mixed.
  2. In a large skillet, melt half of the shortening and sauté mixture, stirring constantly, until browned.
  3. Blend in flour; slowly stir in milk and seasonings. Cook until mixture is light and fluffy (mixture will be stiff at first, and it becomes fluffy as it cooks).
  4. Allow to cool.
  5. Add sauerkraut and stir; put mixture in food processor again and blend.
  6. Return mixture to skillet and cook, stirring constantly, until quite thick. Cool.
  7. Roll into walnut-size balls. Dip into flour, then into beaten eggs, and coat in bread crumbs. (May be frozen at this point.)
  8. In a large skillet, melt the other half of the shortening and fry until golden.
  9. Serve with honey mustard.

Makes 100 balls.