Easy Reuben Balls Recipe
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.
- 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
Find it online: https://cookwithruby.com/easy-reuben-balls-recipe/
