One of my absolute favorite traditions as a kid was eating sauerkraut balls at Christmastime in my Grandma’s house. The grown-ups would send us kids downsatirs to play and keep us down there while they chatted by sending down plates of food. The best of the offerings were Chex Mix and sauerkraut balls (at least to me). The sauerkraut balls were supposed to bring good luck according to an old German deal about eating pork and sauerkraut before New Year’s Day.
Eventually, I learned how to make them with my mom from a recipe book put together in memory of my Great Grandma. After I finished college, I took up the tradition of making them for my family/friends to eat as appetizers and for gifts. The only trouble with them is that beyond taking an incredibly long time to make, they also require freezing (or at least major chilling) between steps. For me, this means I need SNOWY weather to get them done because my freezer isn’t big enough for the job. I bought ingredients a week ago hoping to get them done well ahead of time for once. Well, Mother Nature laughed in my face and sent us nothing but rain…I wound up freezing the meat. Then finally, last night, the snow came. So, with that, I decided to make them and wound up working on them until almost 3:00 in the morning. I was looking forward to giving them to my Grandma who spent so many years making them for me.
Well, today, the snow I had wished for just kept coming. It came and came and is now blowing like crazy. My mom decided to postpone her Christmas celebration until tomorrow. And my Grandma is no longer coming. I will need to stop by and see her with the kids this week.
The recipe we use is fantastic and almost more of a meatball than a sauerkraut ball as it has 4 lbs. of meat in it as well as 4 lbs. of sauerkraut, plus onions, beef stock, and parsley…then it all gets breaded and fried…yum. In the end, I made 230 balls.