Introduction

Easy Reuben Balls are a delicious twist on the classic sandwich, combining savory corned beef, tangy sauerkraut, and creamy cheese into crispy, bite-sized treats. Perfect as an appetizer or snack, they’re sure to impress at any gathering.

The image shows a white plate with several crispy, golden-brown fried balls arranged around a small white bowl filled with a creamy orange sauce. The fried balls have a crunchy texture and are garnished with small green chives on top. One ball is cut open, revealing gooey, melted cheese mixed with bits of reddish meat inside, with the rich orange sauce dripping down its sides onto the shredded purple and white cabbage below. Above the bowl, a spoon held by a woman's hand is dripping more sauce in a thick, smooth swirl. The background features a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying
½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste (for dip)

Instructions

Step 1: In a large bowl, mix chopped corned beef, drained sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper until well combined.
Step 2: Chill the mixture in the fridge for 30–45 minutes until firm enough to shape.
Step 3: Roll the mixture into 1 to 1.5-inch balls using your hands or a cookie scoop.
Step 4: Set up a dredging station with flour in one bowl, beaten eggs in another, and panko in a third.
Step 5: Roll each ball in flour, then dip in egg, and coat with panko breadcrumbs. For extra crunch, repeat the egg and breadcrumb steps.
Step 6: Heat 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the balls in batches for 2–3 minutes until golden brown and crisp.
Step 7: Remove the balls with a slotted spoon and drain on paper towels.
Step 8: For the dip, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and onion powder. Season with salt and pepper to taste.
Step 9: Serve the Reuben Balls hot with the spicy Thousand Island-style dip on the side.

Tips & Variations

For a crunchier coating, double-dip the balls in egg and panko breadcrumbs before frying.
Use a cookie scoop to get uniform-sized balls for even cooking.
You can bake the balls at 375°F (190°C) for 15–20 minutes as a healthier alternative to frying.
Add a little caraway seed to the mixture for an authentic Reuben flavor twist.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to maintain their crispiness. The dip can be stored separately in the fridge for up to a week.

How to Serve

The image shows crispy, golden-brown fried balls with a crunchy texture on the outside, topped with small green chive pieces. One ball is cut open, revealing a gooey layer of melted white cheese mixed with shredded meat inside. An orange creamy sauce with specks is being drizzled over the cut ball, pooling on the white plate beneath alongside shredded purple and white cabbage. In the background, a white cup holds more of the creamy sauce with a swirl on top. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Balls ahead of time?

Yes, you can prepare the mixture and shape the balls ahead of time. Keep them chilled in the refrigerator until ready to bread and fry.

What can I substitute for corned beef?

If you prefer, you can use cooked pastrami or even roast beef as alternatives. Keep in mind that the flavor will vary slightly from the traditional Reuben taste.

Easy Reuben Balls Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

These Easy Reuben Balls are a delicious, bite-sized twist on the classic Reuben sandwich. Made with corned beef, sauerkraut, and Swiss cheese, then breaded and fried to golden perfection, they’re perfect as an appetizer or party snack. Served with a spicy Thousand Island-style dipping sauce, these crispy, cheesy delights are sure to impress your guests.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: About 24 Reuben Balls 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Reuben Balls

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying (about 2 inches deep)

Spicy Thousand Island Dip

½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste

Instructions

Mix the filling: In a large bowl, combine the finely chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and season with salt and black pepper. Stir well until all ingredients are evenly incorporated.
Chill: Cover the mixture and refrigerate for 30 to 45 minutes, allowing it to firm up so it can be easily shaped into balls.
Shape the balls: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch balls, ensuring they are compact and even in size.
Prepare dredging stations: Set out three separate bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the balls: Roll each ball first in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb steps once more.
Heat oil: In a deep pot, heat approximately 2 inches of vegetable oil to 350°F (175°C), using a thermometer to maintain the correct temperature.
Fry: Carefully fry the balls in batches for about 2 to 3 minutes each, or until they turn golden brown and crisp on all sides.
Drain: Remove the fried balls with a slotted spoon and place them on paper towels to drain any excess oil.
Make the dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion or onion powder. Season the dip with salt and pepper to taste.
Serve: Serve the Reuben Balls hot, accompanied by the spicy Thousand Island dipping sauce for an irresistible appetizer.

Notes

Make sure to drain and squeeze out as much liquid as possible from the sauerkraut to prevent soggy balls.
To keep the balls warm before frying, place them on a baking sheet in a low oven (200°F) after shaping.
For a gluten-free option, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
You can reheat leftover Reuben Balls in a 375°F oven for about 10 minutes to restore crispiness.
If you prefer baking over frying, bake the balls at 400°F for 15-20 minutes, turning halfway, until golden and crispy.

Keywords: Reuben Balls, Corned Beef Appetizer, Fried Snacks, Party Food, Swiss Cheese Snacks, Sauerkraut Bites