Sauerkraut Balls...anyone have a recipe that they use and know it will taste good?

I have perusing recipes for sauerkraut balls and i find the variations kinda of astounding, one recipe calls for 2 tablespoons of breadcrumbs, and another one for two cups of the stuff, some call for a bit of meat, and others for a lot, yet the yield is pretty much the same..what gives? 
 
I would prefer a recipe of this item from people who make them or at least know of a good recipe. Anyone willing to share?
 
 

As far as the issue of the quantity of meat in the sauerkraut balls goes, I think this would depend entirely on your own taste and likes and dislikes.  For sauerkraut itself, I enjoy it both cooked with meat and served hot as well as without meat served cold as a salad.  I find them to have quite different flavors.

I have used the recipe on tasteofhome.com as it reminds me of the ones Maders German restaurant serves in downtown Milwaukee. Very good recipe!!

AnnPeeples:Thank you..the one from Taste of Home seems like a good version to me.
6star-- i have only had sauerkraut in a dish called bigos, or Polish Hunter's Stew and found it very delish. 

Thank you for that link.  Sounds like a recipe I might have to try.

Ann, the recipe I'm seeing that sounds good has a lot of ham in it.  Is this the recipe that you make?
 
TIA,
KE

Yes, and its very, very good-imo!!!

I have made that recipe and have substituted leftover corned beef for the ham.....  Absolutely yummy!!!!  Good luck - - now I am hungry for Sauerkraut balls...  Sigh.....

Yes, mamaduck-I, too have used corned beef in them. I almost prefer it!!

Using corned beef might seal the deal for me.
 
Do you use any type of dip or mustard with these?

I serve them with a good brown course ground mustard with horseradish in it. But they stand alone well. I would imagine you could experiment with different sauces!

Thanks, Ann.
 
Do you deep fry them or fry them in a pan? 
 
I'll probably come up with more questions.
 
 

They are deep fried, Mar.