Ingredients
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Oil for frying
- Instructions
- In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until fully blended.
- Using your hands, shape the mixture into 1-inch balls and place them onto a parchment-lined baking sheet.
- Set up your breading station by placing the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Roll each ball in the flour, dip it into the egg, then coat thoroughly with breadcrumbs. Transfer back to the baking sheet.
- Heat oil in a deep skillet or fryer over medium heat. Fry the Reuben balls in batches for 3–4 minutes per side, or until beautifully golden and crispy.
- Remove and drain on paper towels. Serve warm with Dijon mustard or your favorite dipping sauce.
- Variation
- Reuben Balls with Rye Crumbs
Swap regular breadcrumbs for crushed rye crackers or rye breadcrumbs. This adds an authentic Reuben sandwich flavor and a deeper, earthy crunch that pairs perfectly with the corned beef. - Spicy Reuben Balls
Add 1–2 teaspoons of hot sauce or a pinch of cayenne pepper to the filling for a zesty kick. Great for spice-lovers looking to elevate these bites with extra heat. - Air-Fried Reuben Balls
Instead of frying in oil, lightly spray the breaded balls with cooking spray and air-fry at 375°F (190°C) for 10–12 minutes. This gives you a lighter version while still keeping the signature crunch. - Cooking Notes
- Make sure the sauerkraut is very well drained to prevent excess moisture, which can cause the mixture to fall apart.
- For even frying, avoid overcrowding the pan small batches help the balls crisp up properly.
- If the mixture feels too soft to shape, chill it for 20–30 minutes to help the balls hold their form.
- Serving Suggestions
- With Thousand Island Dressing
Pair these crispy bites with classic Thousand Island dressing for the true Reuben sandwich experience, adding creamy sweetness to the tangy filling. - On a Party Platter
Serve with pickles, pretzels, and mustard dips for a festive appetizer board that’s perfect for gatherings and celebrations. - As Sliders
Place one Reuben Ball inside a mini slider bun with extra sauerkraut and melted Swiss cheese. It creates a cute, fun, and incredibly flavorful mini sandwich. - Tips
- Chill Before Frying
Let the shaped balls rest in the refrigerator for 20–30 minutes. This helps them firm up so they bread and fry without crumbling. - Use Freshly Shredded Cheese
Pre-shredded cheese contains anti-caking agents that affect melting. Freshly shredded Swiss melts smoother and blends better into the filling. - Keep Oil at the Right Temperature
Maintain oil around 350°F (175°C). Too low, and the balls absorb oil and get greasy; too high, and the outside burns before the inside heats through. - Prep Time:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Nutritional Information (Per Serving)
- Calories: ~320 kcal
- Protein: ~14g
- Sodium: ~740mg
- Frequently Asked Questions
- Can I make Reuben Balls ahead of time?
Yes! Shape and bread them, then refrigerate for up to 24 hours before frying. - Can I freeze Reuben Balls?
Absolutely freeze after breading. Fry from frozen, adding 1–2 extra minutes. - What dip pairs best with these?
Thousand Island, Dijon mustard, and creamy horseradish are all delicious options. - Can I bake them instead of frying?
Yes. Bake at 400°F (205°C) for 18–20 minutes, turning halfway for even crispiness.