Ah, Crispy Reuben Balls—all the delicious flavors of a Reuben sandwich rolled into a bite-sized, crunchy appetizer! Here’s a full recipe:
Ingredients
- 2 cups corned beef, finely chopped
- 1 cup Swiss cheese, shredded
- ½ cup sauerkraut, drained and chopped
- 1 package (8 oz) cream cheese, softened
- 1 tsp Dijon mustard (optional)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1–2 cups breadcrumbs (panko for extra crunch)
- Oil for frying (vegetable or canola)
Instructions
- Mix the filling – In a bowl, combine corned beef, Swiss cheese, sauerkraut, cream cheese, and mustard. Stir until evenly combined.
- Form balls – Scoop a heaping tablespoon of mixture and roll into balls (about 1–1.5 inches in diameter).
- Coat – Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs. Press lightly to make sure breadcrumbs stick.
- Chill (optional but recommended) – Place the balls on a plate and chill for 15–30 minutes to help them hold together during frying.
- Fry – Heat oil in a deep skillet or fryer to 350°F (175°C). Fry balls in batches for 2–3 minutes, or until golden brown and crispy.
- Drain – Remove with a slotted spoon and place on paper towels to drain excess oil.
- Serve – Serve warm with Russian dressing or Thousand Island dressing for dipping.
💡 Tips:
- For extra flavor, mix a little garlic powder or onion powder into the filling.
- Air fryer option: Cook at 375°F (190°C) for 10–12 minutes, turning halfway, for a lighter version.
- Keep chilled balls on hand—easy to fry just before serving for parties.
If you want, I can give a baked version that’s almost as crispy but much easier and less messy than frying.
Do you want that baked version?
