Description
Crispy Reuben Balls are a fun, bite-sized twist on the classic Reuben sandwich. Made with corned beef, Swiss cheese, sauerkraut, and cream cheese, they’re coated in breadcrumbs and fried to golden perfection—perfect for parties and game days.
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
Instructions
- In a large bowl, combine chopped corned beef, Swiss cheese, sauerkraut, and softened cream cheese. Mix well until fully combined.
- Shape mixture into golf ball-sized rounds and place on a plate.
- Set up a breading station: beat eggs in one bowl and pour breadcrumbs into another.
- Dip each ball in egg, then coat in breadcrumbs until fully covered. Repeat for all balls.
- Heat oil in a deep skillet or pan over medium heat.
- Fry the Reuben Balls in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- Transfer to a paper towel-lined plate to drain. Serve warm with Thousand Island or Russian dressing if desired.
Notes
- Drain and squeeze sauerkraut well to avoid a wet filling.
- Use panko for extra crunch or bake at 400°F for a lighter option.
- Prepare and bread ahead of time; refrigerate or freeze until ready to fry or bake.
- Best served hot and crispy with dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
