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Reuben Balls Recipe

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3.9 from 2 reviews

Deliciously indulgent Reuben Balls made with corned beef, Swiss cheese, sauerkraut, and rye bread, fried to golden perfection and served with tangy Thousand Island dressing. These crispy, flavorful bites capture the classic Reuben sandwich in a fun and shareable appetizer form.

Ingredients

Reuben Ball Mixture

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 12 ounces cooked, trimmed, and chopped corned beef
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, room temperature
  • 2/3 cup Swiss cheese, chopped or grated
  • 1 can sauerkraut (14 oz), drained and squeezed dry
  • 2 tablespoons chopped parsley
  • 2 teaspoons grainy mustard
  • 3 tablespoons rye bread crumbs (from toasted rye bread)

Breading & Frying

  • 8 slices rye bread, toasted and processed into crumbs (about 1 1/2 cups total)
  • 1/2 cup all-purpose flour
  • 2 large egg whites (about 1/4 cup)
  • Canola oil, for frying (amount as needed for deep frying)

Serving

  • Thousand Island dressing, for dipping

Instructions

  1. Sauté Onions: Heat vegetable oil in a skillet over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes.
  2. Add Corned Beef and Garlic: Stir in the chopped corned beef and minced garlic, cooking on medium-low heat for about 2 minutes just to warm through.
  3. Melt in Cream Cheese: Add cream cheese to the mixture and stir continuously until it melts completely into the beef mixture. Remove the skillet from the heat.
  4. Combine Remaining Ingredients: Stir in Swiss cheese, drained sauerkraut, chopped parsley, and grainy mustard until well combined.
  5. Add Rye Bread Crumbs: Mix in 3 tablespoons of the rye bread crumbs to help bind the mixture together.
  6. Cool and Form Balls: Allow the mixture to cool until it can be easily handled. Form into 1 1/2 inch diameter balls.
  7. Coat in Flour and Chill: Roll each ball in the all-purpose flour, then place on a tray and refrigerate until completely cool.
  8. Dip in Egg Whites: Dip the chilled balls into the egg whites to coat thoroughly.
  9. Roll in Rye Bread Crumbs: Roll the egg-coated balls in the remaining rye bread crumbs. Refrigerate for at least 1-2 hours until firm.
  10. Fry Until Golden: Heat canola oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches until golden brown and crispy, about 3-4 minutes.
  11. Drain and Serve: Drain the fried Reuben Balls on paper towels to remove excess oil. Serve warm with Thousand Island dressing for dipping.

Notes

  • Make sure to squeeze as much liquid as possible from the sauerkraut to prevent soggy balls.
  • Use room temperature cream cheese for easier incorporation into the beef mixture.
  • Chilling the balls thoroughly before frying helps them hold their shape and achieve a crispy exterior.
  • Adjust frying time based on the size of the balls to avoid undercooking or burning.
  • Try using rye or pumpernickel bread for different flavor profiles in the breading.

Find it online: https://cookedbygrace.com/reuben-balls-recipe/