Description

Crispy Reuben Balls are a savory and satisfying appetizer featuring classic Reuben sandwich flavors in a bite-sized, fried form. Made with chopped corned beef, tangy sauerkraut, creamy Swiss and cream cheeses, and perfectly seasoned, these golden brown balls are crispy on the outside and tender on the inside. They are ideal for parties or gatherings and pair wonderfully with Thousand Island or Russian dressing for dipping.

Ingredients

Scale

Filling

2 cups chopped cooked corned beef
1 cup sauerkraut (drained and squeezed dry)
1 cup shredded Swiss cheese
4 ounces cream cheese (softened)
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon black pepper

Breading

1½ cups all-purpose flour
2 large eggs (beaten)
2 cups seasoned breadcrumbs

For Frying

Vegetable oil (enough for 2 to 3 inches in a deep skillet or pot)

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Instructions

Prepare the filling: In a large bowl, combine the chopped cooked corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly incorporated into a consistent mixture.
Form and freeze the balls: Shape the mixture into 1½-inch balls and place them on a parchment-lined baking sheet. Freeze the balls for about 30 minutes to allow them to firm up, which will help them hold their shape during frying.
Set up the breading station: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with seasoned breadcrumbs. This will allow for an easy and efficient breading process.
Bread the balls: Remove the balls from the freezer and dip each one first into the flour, coating evenly. Then dip into the beaten eggs, followed by the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to each ball.
Heat the oil and fry: In a large deep skillet or pot, heat 2 to 3 inches of vegetable oil to 350°F (175°C). Fry the breaded balls in batches without overcrowding for 3 to 4 minutes each, or until they are golden brown and crispy on the outside.
Drain and serve: Once fried, transfer the Reuben balls to a paper towel–lined plate to drain excess oil. Serve them warm along with Thousand Island or Russian dressing for dipping.

Notes

These Reuben balls can be made ahead of time and frozen after breading. When cooking from frozen, fry them an extra minute or two to ensure they’re heated through.
For extra Reuben flavor, try using rye breadcrumbs or sprinkle in a dash of caraway seeds into the mixture.
Serve with your favorite dipping sauces like Thousand Island or classic Russian dressing to complement the flavors.