Crispy Reuben Corned Beef Balls

These crispy Reuben corned beef balls capture all the classic flavors of a Reuben sandwich in a fun bite sized snack. Combining tender shredded corned beef, tangy sauerkraut, and creamy Swiss and cream cheese, each ball is coated in a crunchy breading and fried to golden perfection. Perfect for game days, parties, or anytime you want a savory treat with a satisfying crunch.

These balls disappear fast at my house. I made them on a cozy movie night and quickly realized they are a crowd pleaser even with the pickiest eaters.

Ingredients

• Cooked corned beef: shredded for robust flavor choose a well marbled cut for tenderness
• Sauerkraut: thoroughly drained and chopped prevents soggy filling and adds tang
• Swiss cheese: shredded sharp and nutty fresh from the deli counter provides melty richness
• Cream cheese: softened helps bind the filling and adds creaminess
• Dijon mustard: for zippy tang pick a good quality one for brighter flavor
• Garlic powder: enhances the savory depth
• Onion powder: rounds out the flavors
• Black pepper: freshly ground adds a gentle kick
• Breadcrumbs: to coat and provide crunch fresh or panko offers the crispiest texture
• All purpose flour: begins the breading process for an even coating
• Large eggs: beaten help breadcrumbs stick evenly
• Oil for frying: choose a neutral high heat oil like canola or vegetable

Instructions

Mix the Filling:

In a large mixing bowl thoroughly blend shredded corned beef chopped sauerkraut Swiss cheese cream cheese Dijon mustard garlic powder onion powder and black pepper. This step gives you a uniform flavorful base.

Shape the Balls:

With clean hands scoop out the mixture and form into small balls about one inch in diameter. Press firmly so they hold together during frying.

Set Up the Breading Station:

Arrange three shallow dishes. Place flour in the first beaten eggs in the second and breadcrumbs in the third. This setup keeps breading organized and efficient.

Bread the Balls:

Roll each ball gently in flour to coat completely. Next dip in beaten eggs allowing the excess to drip off. Finally roll in breadcrumbs pressing lightly so the coating adheres. Return to baking sheet while you work.

Fry Until Golden:

Heat oil in a deep skillet or fryer over medium heat. Test with a bread crumb it should sizzle on contact. Working in batches fry the Reuben balls turning occasionally until all sides are golden and crispy usually about three to four minutes per side.

Drain and Serve:

Transfer fried Reuben balls to a plate lined with paper towels so excess oil drains away. Serve warm with extra Dijon mustard or your favorite dipping sauce for a final touch.

My favorite ingredient has to be the sauerkraut. It cuts through the richness and brings a hit of brightness my grandma always insisted that no Reuben was complete without that tang. One year my cousins bet who could eat the most and ended up giggling around the kitchen table long after the platter was gone.

Storage Tips

These Reuben balls freeze exceptionally well. Simply cool any leftovers completely then place on a lined tray to freeze. Once solid transfer to a container and they will keep for up to two months. Reheat in a hot oven or air fryer to restore that signature crunch.

Ingredient Substitutions

No Swiss cheese on hand You can swap in Gruyere or a mild white cheddar for a similar melt. If you want to make it gluten free use crushed gluten free crackers instead of breadcrumbs and almond flour for dredging.

Serving Suggestions

Try serving these with a creamy horseradish sauce or classic Russian dressing. They are perfect alone but also shine as a topper for a bold green salad or even tucked in a slider bun with extra slaw.

Serve warm with extra Dijon mustard or your favorite dipping sauce. Reheat leftovers in an oven or air fryer to restore the crunch.

Common Recipe Questions

→ What makes these bites crispy outside?

The coating of flour, egg, and breadcrumbs creates a golden, crunchy exterior when fried.

→ Can I use a different cheese?

Yes, Gruyère or provolone are great substitutes for Swiss, offering a similar melt and flavor.

→ What sauce pairs well with these?

Dijon mustard or Russian dressing perfectly complement the tangy, savory filling.

→ Can these be baked instead of fried?

Yes, baking at 400°F until golden will work, but frying yields the crunchiest texture.

→ How to store and reheat leftovers?

Store in an airtight container in the fridge and reheat in an oven or air fryer to keep them crisp.

→ Are these suitable for freezing?

Yes, freeze fully cooled balls on a tray before transferring to a container; reheat as needed.