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This crispy reuben balls recipe transforms the classic sandwich into bite-sized delights perfect for entertaining. The combination of tangy sauerkraut, savory corned beef, and melty Swiss cheese creates an irresistible flavor bomb that disappears quickly at parties. I originally created these for a St. Patrick's Day gathering, but they've become my most requested appetizer year-round.
I first served these at a potluck where I needed something unique but crowd-pleasing. Even my friend who claims to hate sauerkraut ate five of these before I revealed the ingredients!
Ingredients
- Cooked corned beef: Brings that distinctive savory flavor concentrate on getting good quality meat from the deli counter rather than prepackaged
- Sauerkraut: Adds tanginess make sure to drain it thoroughly to prevent excess moisture
- Swiss cheese: Creates that gooey melty center choose a good aged variety for best flavor
- Cream cheese: Acts as the binding agent allows all ingredients to hold together
- Dijon mustard: Provides that classic reuben zing quality matters here
- Garlic powder and onion powder: Add depth without texture chunks
- Black pepper: Freshly ground elevates all the other flavors
- Breadcrumbs: For the crispy exterior panko works best for maximum crunch
- All-purpose flour: Helps the egg wash adhere properly
- Eggs: Create the binding layer for breading
- Oil for frying: A neutral oil with high smoke point is ideal
Step-by-Step Instructions
- Prepare the Filling:
- Combine shredded corned beef, well-drained sauerkraut, grated Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper in a large bowl. Mix thoroughly until everything is evenly incorporated. The texture should be cohesive but still have distinct pieces of meat and sauerkraut visible throughout.
- Form the Balls:
- Scoop about two tablespoons of mixture and gently roll between your palms to form 1-inch balls. If the mixture sticks to your hands, slightly wet your palms with cold water. Place formed balls on a parchment-lined baking sheet. For consistent sizing, consider using a small cookie scoop. This recipe typically yields about 20-24 balls depending on size.
- Chill the Mixture:
- Place the formed balls in the refrigerator for at least 30 minutes to firm up. This crucial step helps them maintain their shape during the breading and frying process. You can even prepare them a day ahead and keep refrigerated until ready to bread and fry.
- Create Breading Station:
- Arrange three shallow dishes in a row. Place flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third. Season the breadcrumbs with a pinch of salt and pepper for extra flavor. Keep one hand for wet ingredients and one for dry to avoid creating a messy paste on your fingers.
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My grandmother was skeptical about transforming her beloved sandwich into an appetizer, but after one bite, she declared these even better than the original. The concentration of flavors and the textural contrast between crispy exterior and creamy interior won her over completely.
Perfect Dipping Sauces
Creating the right dipping sauce elevates these reuben balls to another level. My go-to is a quick thousand island dipping sauce made with mayonnaise, ketchup, sweet pickle relish, and a dash of Worcestershire sauce. The creamy tanginess perfectly complements the savory balls. Alternatively, a simple Dijon mustard sauce with a touch of honey creates a sweet-tangy counterpoint that many guests prefer.
Make-Ahead Tips
These reuben balls excel as a make-ahead appetizer. You can prepare the balls through several stages in advance. Form and bread the balls up to 24 hours ahead, storing them separated by parchment paper in an airtight container. For longer storage, freeze the uncooked breaded balls on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to three months. When ready to serve, fry directly from frozen, adding just 1-2 minutes to the cooking time.
Air Fryer Adaptation
For a lighter version, these reuben balls adapt beautifully to air frying. Preheat your air fryer to 375°F and spray the breaded balls lightly with cooking oil. Arrange them in a single layer, being careful not to overcrowd the basket. Cook for 10-12 minutes, shaking the basket halfway through cooking time, until golden brown and heated through. The exterior remains impressively crispy while using significantly less oil than traditional frying.
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Reuben balls are a surefire hit for any gathering — crispy, melty, and loaded with classic flavors in every bite.
Frequently Asked Questions
- → Can Reuben Balls be baked instead of fried?
Yes! For a lighter version, you can bake these at 375°F (190°C) for about 20-25 minutes, turning halfway through. While they won't be quite as crispy as the fried version, they'll still be delicious. Spray them lightly with cooking oil before baking for better browning.
- → Can I make these Reuben Balls ahead of time?
Absolutely! You can prepare the balls and even bread them up to 24 hours in advance. Store them covered in the refrigerator until ready to fry. You can also freeze the uncooked, breaded balls for up to 3 months - just thaw in the refrigerator before frying.
- → What dipping sauces work best with Crispy Reuben Balls?
Russian dressing or Thousand Island are traditional Reuben accompaniments that work beautifully. Dijon mustard, horseradish sauce, or a simple sour cream dip also complement these savory bites perfectly.
- → How do I know when the oil is ready for frying?
The oil should be around 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil - it should sizzle immediately and rise to the surface, but not burn quickly. Another method: dip the handle end of a wooden spoon in the oil - if small bubbles form around it, the oil is ready.
- → What can I substitute for corned beef?
Pastrami works as an excellent substitute with a similar flavor profile. For non-beef options, try turkey pastrami or even shredded rotisserie chicken mixed with a little extra seasoning. Vegetarians could use a plant-based meat alternative or well-seasoned tempeh for texture.
- → How do I keep the Reuben Balls from falling apart?
Make sure your sauerkraut is very well drained - squeeze out excess moisture with paper towels if needed. Chilling the formed balls for 30 minutes before breading helps them firm up. Also, ensure your cream cheese is softened properly to bind ingredients together effectively.