I'm uncertain, but could this be a version of a pierogi or pirohi? A pierogi is a polish dumpling and there are many different fillings. A pirohi is similar, but I think it's more like a ravioli. But your description is not quite the same. It sounds delicious! Perhaps the people at the farmers market can at least shed some light as to how they are made.

Well, I had some success when I narrowed a search to just sauerkraut balls. I found tons of recipes using a variety of meats - some fried and some baked after coating. Here is a recipe that I found at foodtv by Emeril:

Here is a link that might be useful: Mary Beth's Sauerkraut Balls

I found this recipes at quite a few sites. The balls are made with sausage, cream cheese and saurkraut. Whenever it was posted, it received rave reviews:

Sauerkraut balls are a traditional Northeast Ohio favorite. They combine the cabbage so abundant in the fall with the region's German heritage. The combination is delicious.

This recipe is my variation on the one made famous by the now-closed McGarvey's Restaurant in Vermilion. I make no claim to its being authentic.
INGREDIENTS:

* 1 lb. bulk sausage
* 2 Tbsp. chopped sweet onion
* 1 cup (4 oz.) sauerkraut, drained
* 4 oz. cream cheese
* 1 egg, slightly beaten
* 1 Tbsp. flour
* 1 tsp. dry mustard
* Sea salt
* Freshly ground pepper
* 2 cups milk
* 3 egg, slightly beaten
* 2 cups dry, unseasoned bread crumbs
* Vegetable oil for frying

PREPARATION:
Make the Balls
Cook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks. Remove from heat. Add the sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well.

Roll into 1" balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen.

Bread the Balls
In a medium bowl, comine the milk and the eggs. Dip each ball into the mixture and roll in the bread crumbs.

Fry the Balls
Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with a slotted spoon and drain on paper towels.

Makes 8-10 appetizer servings.

Here is a link that might be useful:

I'm saving this one. Not only is my DH Polish, but we live about half an hour from Vermilion! McGarvey's is no longer in business, but is now Red Clay. It is located on the Vermilion River, and boat used to dock right beside the restaurant, maybe still do, while the boaters ate at the restaurant. Thanks

Tami

Thanks blizlady -- this gives me a place to start.

I don't think they're anything related to pierogi -- there's no dough surrounding the filling. They're much bigger than the recipes you cited (and any others I've found!) -- these are a good 2" across.

I'll start with the McGarvey's recipe, then see if I can subsitute shredded/chopped chicken.

(And I love the idea of a mustard-cream dipping sauce!)

Thanks again for getting me started!

I LOVE sauerkraut balls! I can remember my mom and grandmom making these by the dozens at every party we ever had.

I'm really not trying to hijack your thread, but here is another question for all of you who remember McGarvey's.... My grandmother (who lived in Fairview Park) used to make something she called "McGarvey's Peas and Peanuts". All I remember is that is had Spanish peanuts, green peas and some sort of white dressing or sauce that got mixed into it and she served it with crackers. I *think* she said it was served at McGarvey's as a bar snack in little bowls with crackers on the side.

Does that ring any bells? Can anyone help with that recipe from long ago?

Oh yea - and this is the recipe I use for sauerkraut balls - it is the closest I have found to what I remember, but I am definitely going to give the one posted above a try!

*************************************************************

Sauerkraut Balls

3 tablespoons unsalted butter
1 onion, finely chopped
2 cups finely chopped cooked ham
1/2 clove garlic, crushed
6 tablespoons all-purpose flour
2 cups sauerkraut, drained
and minced
1 tablespoon chopped fresh parsley
1/2 cup beef broth

1 egg
2 cups milk
2 1/2 cups all-purpose flour
4 cups fine dry bread crumbs
1 quart oil for frying

In a large skillet, melt butter over medium-low heat.
Add onion and cook until softened. Stir in ham and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes.

Stir in sauerkraut, parsley, and broth; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter or cookie sheet and chill for at least 3 hours.

Heat oil in deep-fryer or electric frying pan to 375 degrees. In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons in to balls, dip them into the egg mixture and roll them in the bread crumbs.

Fry balls in batches for 2 to 3 minutes or until golden
brown. Transfer to paper towels to drain. Serve warm