Step-by-Step Instructions
Step 1: Make the Filling
In a large mixing bowl, combine shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until smooth and well combined.
Step 2: Shape the Balls
Using your hands, roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.
Step 3: Bread the Reuben Balls
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in flour, dip in egg, then coat in breadcrumbs. Return to the baking sheet.
Step 4: Fry Until Crispy
Heat oil in a deep skillet or fryer over medium heat. Fry the balls in batches until golden brown and crispy, about 3–4 minutes per side.
Step 5: Serve & Enjoy
Drain on paper towels and serve warm with Dijon mustard, Thousand Island dressing, or your favorite dipping sauce.
Tips for the Best Reuben Balls
Drain the Sauerkraut Well: Excess liquid can make the filling too wet.
Make Ahead: Shape and bread the balls, then refrigerate for up to 24 hours before frying.
Serving Idea: Pair with rye crackers or mini pretzels for a complete Reuben-inspired appetizer board.
Perfect for Any Occasion
These Crispy Reuben Balls are ideal for:
✔️ Super Bowl parties
✔️ Holiday gatherings
✔️ Family game nights
✔️ St. Patrick’s Day celebrations
They’re guaranteed to disappear fast—so make a double batch if you’re feeding a crowd.
Enjoy.
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