Name: Crispy Reuben Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb corned beef, finely chopped; 1 cup shredded Swiss cheese; 1 cup sauerkraut, well drained and finely chopped; 4 oz cream cheese, softened; 1 cup breadcrumbs; 2 large eggs; Oil for frying

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I love turning classic comfort food into fun, bite-sized snacks, and these Crispy Reuben Balls are one of my favorites. They take everything I enjoy about a traditional Reuben sandwich and pack it into golden, crunchy, cheesy bites that are perfect for sharing or serving as an appetizer.

Why You’ll Love This Recipe

I like this recipe because it’s easy to make, full of bold deli-style flavor, and great for parties or casual family nights. I also appreciate how it uses simple ingredients and transforms leftover corned beef into something exciting and crispy on the outside while staying creamy and savory on the inside.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb corned beef, finely chopped
1 cup shredded Swiss cheese
1 cup sauerkraut, well drained and finely chopped
4 oz cream cheese, softened
1 cup breadcrumbs
2 large eggs
Oil for frying

Directions

I start by adding the chopped corned beef, Swiss cheese, sauerkraut, and softened cream cheese to a large mixing bowl. I mix everything together until the filling is evenly combined and easy to scoop.

Next, I shape the mixture into small balls, about the size of a golf ball, and place them on a plate. I set up a breading station with beaten eggs in one bowl and breadcrumbs in another.

I dip each ball into the egg, then roll it in breadcrumbs until fully coated. Once all the balls are breaded, I heat oil in a deep pan over medium heat.

I carefully fry the balls in batches for about 2–3 minutes per side, until they are golden brown and crispy. I remove them from the oil and place them on a paper towel-lined plate to drain before serving.

Servings And Timing

I usually get about 20 balls from this recipe.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

I sometimes add a little Dijon mustard to the filling for extra tang. When I want more crunch, I use panko breadcrumbs instead of regular ones. For a baked version, I place the breaded balls on a greased baking sheet and bake them at 400°F until golden and heated through.

Storage/Reheating

I store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer so they stay crispy. I avoid the microwave because it makes them soft.

FAQs

Can I make these ahead of time?

I like to prepare and bread the balls in advance, then refrigerate them until I’m ready to fry.

Can I bake instead of fry?

I bake them when I want a lighter option, and they still turn out crispy with a light spray of oil.

Do I need to squeeze the sauerkraut?

I always drain and squeeze it well so the mixture doesn’t become too wet.

What dipping sauce goes best with these?

I usually serve them with Thousand Island or Russian dressing for a classic Reuben flavor.

Can I freeze Reuben Balls?

I freeze them after breading and fry or bake them straight from frozen when needed.

Conclusion

I enjoy making these Crispy Reuben Balls whenever I want a fun twist on a classic sandwich. They’re crunchy, cheesy, and packed with flavor, making them a reliable crowd-pleaser that I’m always happy to bring to the table.