Description
Crispy Reuben Balls are a delicious appetizer combining classic Reuben sandwich ingredients into bite-sized fried balls. Made with shredded corned beef, sauerkraut, Swiss cheese, and a creamy blend of cream cheese and Dijon mustard, these golden, crispy balls offer a perfect balance of tangy and savory flavors. They’re breaded and deep-fried to achieve a crunchy exterior while maintaining a gooey, flavorful center—ideal for parties or game-day snacking.
Ingredients
Scale
Main 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
Breading and Frying
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Mix Filling: 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 well until fully combined, ensuring all ingredients are evenly incorporated.
- Form Balls: Using your hands, shape the mixture into small balls approximately 1 inch in diameter. Place the formed balls onto a baking sheet lined with parchment paper to prevent sticking.
- Prepare Breading Stations: Set up three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs. These will be used to coat the balls properly for frying.
- Coat Reuben Balls: Roll each ball first in the flour, shaking off the excess, then dip into the beaten eggs ensuring it’s fully covered, and finally coat thoroughly with the breadcrumbs. Place the breaded balls back onto the baking sheet.
- Fry the Balls: Heat oil in a deep skillet or fryer over medium heat to about 350°F (175°C). Carefully add the Reuben balls in batches, frying them until they turn golden brown and crispy, approximately 3-4 minutes per side. Avoid overcrowding the pan for even cooking.
- Drain and Serve: Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with extra Dijon mustard or your favorite dipping sauce for a perfect appetizer experience.
Notes
- Ensure the sauerkraut is well-drained to avoid soggy Reuben balls.
- Use a thermometer to maintain oil temperature for consistent frying results.
- For an extra crispy coating, double-dip the balls in egg and breadcrumbs before frying.
- These balls can be made ahead and frozen; fry directly from frozen, adding a couple extra minutes to frying time.
- Serve with rye bread or mustard-based dipping sauces to complement the classic Reuben flavors.
