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Reuben Balls Recipe

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4.3 from 86 reviews

Reuben Balls are a savory, bite-sized appetizer inspired by the classic Reuben sandwich. These crispy fried balls combine tender corned beef, creamy Swiss and cream cheese, tangy sauerkraut, and hints of garlic and mustard, all coated in crunchy rye bread crumbs and served with a zesty Thousand Island dressing for dipping.

  • Total Time: 2 hours 40 minutes
  • Yield: About 20-24 Reuben Balls

Ingredients

Main Ingredients

  • 2 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 12 ounces corned beef, cooked, trimmed, and chopped
  • 2 cloves garlic, minced
  • 4 ounces cream cheese, room temperature
  • 2/3 cup Swiss cheese, chopped or grated
  • 1 can sauerkraut, drained and squeezed dry (14 oz)
  • 2 tablespoons chopped parsley
  • 2 teaspoons grainy mustard
  • 8 slices rye bread, toasted and processed into crumbs (about 1 1/2 cups)
  • 1/2 cup all-purpose flour
  • 2 large egg whites (1/4 cup)
  • Canola oil, for frying (quantity as needed)
  • Thousand Island dressing, for dipping

Instructions

  1. Sauté Onions: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 4-5 minutes.
  2. Add Corned Beef and Garlic: Stir in the chopped corned beef and minced garlic. Continue sautéing on medium-low heat for about 2 minutes until the meat is warmed and fragrant.
  3. Melt Cream Cheese: Add the cream cheese to the skillet and stir until it melts completely into the mixture. Remove the skillet from heat to prevent overcooking.
  4. Combine Remaining Ingredients: Into the warm mixture, fold in the Swiss cheese, drained sauerkraut, chopped parsley, and grainy mustard. Stir gently until all ingredients are well combined.
  5. Add Bread Crumbs: Mix in 3 tablespoons of the rye bread crumbs to help bind the filling. Stir thoroughly to incorporate.
  6. Form Balls: Allow the mixture to cool until it can be handled easily. Then, shape it into 1 1/2-inch diameter balls using your hands.
  7. Coat the Balls: Roll each ball first in the all-purpose flour, then refrigerate until completely chilled, about 30 minutes.
  8. Egg White Dip: Dip each chilled ball into the egg whites, ensuring an even coating.
  9. Rye Bread Crumb Coating: Roll the egg-dipped balls in the remaining rye bread crumbs. Place them on a tray and refrigerate for at least 1-2 hours to firm up before frying.
  10. Fry Until Golden: Heat canola oil in a deep skillet or fryer to 350°F (175°C). Fry the Reuben Balls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
  11. Drain and Serve: Remove the fried balls and drain on paper towels. Serve warm with Thousand Island dressing on the side for dipping.

Notes

  • Be sure to squeeze the sauerkraut well to remove excess moisture to prevent soggy Reuben Balls.
  • Use rye bread crumbs for authentic flavor and texture consistent with a Reuben sandwich.
  • Ensure oil is hot enough before frying to achieve a crispy exterior without absorbing excess oil.
  • Refrigeration stages are important for the balls to firm up and hold their shape during frying.
  • For a twist, try serving with a spicy horseradish mustard or Russian dressing instead of Thousand Island.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

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