Crispy Reuben Corned Beef Balls (Printer-Friendly)
Golden crispy bites with corned beef, sauerkraut, and Swiss cheese offering a satisfying crunch and rich flavor.
# What You'll Need:
→ Filling
01 -
2 cups cooked corned beef, shredded
02 -
1 cup sauerkraut, thoroughly drained and chopped
03 -
1 cup Swiss cheese, shredded
04 -
1/2 cup cream cheese, softened
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon freshly ground black pepper
→ Coating
09 -
1 cup breadcrumbs
10 -
1/2 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
Oil for frying (neutral, high smoke point)
# Steps to Follow:
01 -
In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix thoroughly until uniformly blended.
02 -
Shape the mixture into small balls about 1 inch in diameter using clean hands. Press firmly to ensure they hold together during frying, and place them on a parchment-lined baking sheet.
03 -
Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third, to maintain an organized breading process.
04 -
Coat each ball by rolling it first in flour, then dipping in beaten eggs allowing excess to drip off, followed by a gentle roll in breadcrumbs to adhere the coating. Return breaded balls to the baking sheet.
05 -
Heat oil in a deep skillet or fryer over medium heat until a breadcrumb sizzles on contact. Fry the balls in batches, turning occasionally, for approximately 3 to 4 minutes per side until golden brown and crisp.
06 -
Transfer the fried balls to a plate lined with paper towels to drain excess oil. Serve immediately warm accompanied by extra Dijon mustard or preferred dipping sauce.
# Extra Suggestions:
01 -
Chilling the filling briefly before breading helps the balls maintain their shape during frying.
02 -
Ensure sauerkraut is well drained to keep the filling creamy and prevent sogginess.
03 -
Monitor oil temperature carefully; too hot will burn the coating, too cool will make the balls greasy.
04 -
These balls freeze well; freeze individually on a tray before storing in airtight containers for up to two months.