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