All the flavors of a classic Reuben sandwich, tucked into bite‑size, party‑ready Crispy Reuben Balls. They’re cheesy, crunchy, and loaded with corned beef and tangy sauerkraut perfect for game day, holiday platters, or anytime you’re craving a nostalgic, pub‑style appetizer at home.
Ingredients
- 2 cups shredded cooked corned beef
- 1 cup drained, chopped sauerkraut
- 1 cup shredded Swiss cheese
- 1/2 cup softened cream cheese
- 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 (vegetable, canola, or peanut oil)
Instructions
- In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until everything is thoroughly incorporated and holds together when pressed.
- Using your hands or a small scoop, shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, spacing them slightly apart.
- Set up a three-step coating station: add flour to one shallow dish, beaten eggs to a second dish, and breadcrumbs to a third dish.
- Working one at a time, roll each ball in flour, shaking off excess. Dip into the beaten eggs, then roll in breadcrumbs until evenly coated. Return the coated balls to the baking sheet.
- Pour oil into a deep skillet or fryer to a depth of about 1 1/2–2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.
- Fry the Reuben balls in batches, being careful not to crowd the pan. Cook, turning occasionally, until golden brown and crispy, about 3–4 minutes total per batch.
- Transfer the fried balls to a paper towel–lined plate or wire rack to drain excess oil.
- Serve warm with extra Dijon mustard, Thousand Island dressing, Russian dressing, or your favorite dipping sauce.
Variation
- Swap the Swiss: Use shredded Gruyère or provolone in place of Swiss for a slightly different cheesy flavor while keeping the classic Reuben feel.
- Baked Reuben Balls: Instead of frying, arrange breaded balls on a greased or parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15–18 minutes, turning once, until crisp and golden.
- Spicy Reuben Balls: Add 1–2 teaspoons of prepared horseradish or a pinch of cayenne to the filling, and use spicy brown mustard or a sriracha mayo dip for heat.
Cooking Notes
- Oil temperature is key: aim for 350°F (175°C). Too cool and the balls will absorb oil and get greasy; too hot and the coating will brown before the center heats through.
- If the mixture feels too loose to shape, stir in 2–3 tablespoons of breadcrumbs or chill for 30 minutes to firm it up before rolling into balls.
- Fry in small batches so the oil temperature doesn’t drop; let the oil come back to temperature between batches for evenly crisp results.
Serving Suggestions
- Serve on a platter with small skewers or toothpicks alongside ramekins of Dijon mustard, Thousand Island dressing, and creamy horseradish sauce for dipping.
- Pair these with crisp dill pickles, potato chips, or oven fries for a pub-style appetizer spread or casual dinner.
- Add them to a game-day or holiday snack board with pretzels, sliced cheeses, cured meats, and fresh veggies for balance.
Tips
- Drain and dry the sauerkraut thoroughly; excess moisture can cause the balls to break apart or the oil to splatter.
- Use finely shredded corned beef (not chunky) so the mixture binds well and shapes into neat, compact balls.
- For make-ahead prep, form and bread the balls, then refrigerate up to 24 hours or freeze on a tray, transfer to a bag once solid, and fry from frozen, adding 1–2 extra minutes.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 16 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make Crispy Reuben Balls ahead of time?
Yes. You can form and bread the balls, then refrigerate them for up to 24 hours before frying. Or freeze them on a baking sheet, then store in a freezer bag and fry from frozen, adding a minute or two to the cooking time. - How do I keep the Reuben balls crispy for a party?
Keep fried balls on a wire rack set over a baking sheet in a 225°F (110°C) oven while you finish the rest. This keeps them warm and crisp without overcooking. - Can I bake these instead of frying?
Yes. Arrange on a greased or parchment-lined sheet, spray or lightly brush with oil, and bake at 400°F (200°C) for 15–18 minutes, turning once, until golden and heated through. - What dipping sauce goes best with Reuben balls?
Classic choices are Dijon mustard, Thousand Island, or Russian dressing. Spicy mayo, honey mustard, or creamy horseradish sauce are also delicious options.
Conclusion
Crispy Reuben Balls pack all the savory, melty goodness of a deli Reuben into fun, golden bites. With crunchy exteriors, cheesy centers, and a tangy sauerkraut kick, they’re a guaranteed crowd-pleaser. Serve them hot with your favorite dipping sauce, and watch them disappear as fast as you can fry the next batch.
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Crispy Reuben Balls
- Total Time: 35 minutes
- Yield: 6 servings (about 18–24 balls, depending on size) 1x
- Diet: Non-Vegetarian
Description
All the flavors of a classic Reuben sandwich, tucked into bite‑size, party‑ready Crispy Reuben Balls. They’re cheesy, crunchy, and loaded with corned beef and tangy sauerkraut perfect for game day, holiday platters, or anytime you’re craving a nostalgic, pub‑style appetizer at home.
Ingredients
Scale
- 2 cups shredded cooked corned beef
- 1 cup drained, chopped sauerkraut
- 1 cup shredded Swiss cheese
- 1/2 cup softened cream cheese
- 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 (vegetable, canola, or peanut oil)
Instructions
- In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until everything is thoroughly incorporated and holds together when pressed.
- Using your hands or a small scoop, shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, spacing them slightly apart.
- Set up a three-step coating station: add flour to one shallow dish, beaten eggs to a second dish, and breadcrumbs to a third dish.
- Working one at a time, roll each ball in flour, shaking off excess. Dip into the beaten eggs, then roll in breadcrumbs until evenly coated. Return the coated balls to the baking sheet.
- Pour oil into a deep skillet or fryer to a depth of about 1 1/2–2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.
- Fry the Reuben balls in batches, being careful not to crowd the pan. Cook, turning occasionally, until golden brown and crispy, about 3–4 minutes total per batch.
- Transfer the fried balls to a paper towel–lined plate or wire rack to drain excess oil.
- Serve warm with extra Dijon mustard, Thousand Island dressing, Russian dressing, or your favorite dipping sauce.
Notes
- For best texture, squeeze excess moisture from the sauerkraut with a paper towel before adding it to the mixture.
- Chilling the formed balls for 20–30 minutes before breading helps them hold their shape better while frying.
- Season the breadcrumb coating lightly with salt or paprika if your corned beef is not very salty.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American, Pub-Style
Nutrition
- Serving Size: 1 serving (about 3–4 Reuben balls)
- Calories: 320 kcal
- Sugar: 2 g (approx.)
- Sodium: 780 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 10 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 14 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 16 g (approx.)
- Cholesterol: 90 mg (approx.)
Keywords: crispy reuben balls, reuben appetizer, corned beef bites, party snack, fried cheese balls