Description
Crispy Reuben Balls are a delicious appetizer combining classic Reuben sandwich flavors into bite-sized, fried balls. Made with corned beef, sauerkraut, Swiss cheese, and cream cheese, coated in breadcrumbs, and fried to a golden crisp, these savory treats are perfect for parties or game day snacks.
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 Ingredients: In a large bowl, combine the shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are well blended and uniform.
- Shape Balls: Using your hands, shape the mixture into approximately 1-inch diameter balls. Place the formed balls on a baking sheet lined with parchment paper to prevent sticking.
- Prepare Breading Stations: Set up three shallow dishes: one with the all-purpose flour, another with the beaten eggs, and the third with the breadcrumbs, to create a proper breading station.
- Bread the Balls: Roll each ball first in the flour, ensuring a light coating, then dip it into the beaten eggs, and finally coat thoroughly with breadcrumbs. Place the breaded balls back on the baking sheet.
- Heat Oil: In a deep skillet or fryer, heat oil over medium heat until hot enough for frying (about 350°F or until a breadcrumb sizzles when dropped in).
- Fry Reuben Balls: Fry the balls in batches to avoid overcrowding, cooking each batch for approximately 3-4 minutes per side, or until they achieve a golden brown, crispy exterior.
- Drain and Serve: Transfer fried Reuben balls to paper towels to drain excess oil. Serve warm with extra Dijon mustard or your favorite dipping sauce for a perfect appetizer.
Notes
- Ensure sauerkraut is well drained to avoid excess moisture causing sogginess.
- You can prepare the balls ahead of time and refrigerate before frying to help them hold their shape.
- Use a thermometer to maintain consistent oil temperature for even frying.
- For a lower fat alternative, consider baking the balls at 400°F for 15-20 minutes until golden.
- These balls can be served with Thousand Island dressing to mimic traditional Reuben flavors.
