Reuben Balls

If you love the classic Reuben sandwich, wait until you try these crispy, cheesy Reuben Balls. They pack all the tangy, savory, melty goodness of the original into perfectly poppable bites. With corned beef, sauerkraut, Swiss cheese, and a crunchy rye bread coating, every bite delivers bold deli-style flavor with a satisfying crunch. Dunk them into Thousand Island dressing, and you’ve got an appetizer that’s impossible to stop eating.

Behind the Recipe

This recipe was inspired by my obsession with turning favorite sandwiches into fun, shareable snacks. The Reuben sandwich, with its signature combo of corned beef, sauerkraut, and creamy cheese, practically begged to be transformed into a party bite. These little golden spheres hit all the right notes—salty, tangy, creamy, and crispy—and they disappear fast when they hit the table.

Recipe Origin or Trivia

The Reuben sandwich first gained fame in New York delis and Midwestern diners in the early 1900s. Known for its stacked corned beef, melted Swiss, tangy sauerkraut, and rye bread, it became an American classic. This recipe keeps all those traditional flavors but reimagines them into crispy, hand-held bites perfect for parties, potlucks, or game day spreads.

Why You’ll Love Reuben Balls

These are everything you love about a deli Reuben, made bite-sized and fun.

Versatile: Serve as an appetizer, game-day snack, or party finger food.
Budget-Friendly: Uses simple, deli-style ingredients you can find anywhere.
Quick and Easy: Ready in under an hour with minimal prep.
Customizable: Adjust spice levels or swap cheeses to taste.
Crowd-Pleasing: Crispy outside, gooey inside—everyone’s favorite combo.
Make-Ahead Friendly: Prepare ahead and fry or bake later.
Great for Leftovers: Reheat beautifully in the oven or air fryer.

Chef’s Pro Tips for Perfect Results

Make every bite crispy and delicious with these insider tricks:

• Drain and squeeze sauerkraut thoroughly to avoid soggy centers.
• Chill the mixture before shaping into balls to help them hold together.
• Double-coat in breadcrumbs for maximum crunch.
• Keep oil at the right temperature—too cool and they’ll soak up oil, too hot and they’ll burn.
• Let them rest on a wire rack, not paper towels, to keep them crisp.

Kitchen Tools You’ll Need

You won’t need much to create these golden bites:

Large Skillet or Deep Fryer: For frying to crispy perfection.
Mixing Bowls: To combine and coat ingredients.
Baking Sheet: To hold shaped balls before frying.
Food Processor: Optional, for making rye bread crumbs.
Tongs or Slotted Spoon: For safely removing Reuben balls from oil.

Ingredients in Reuben Balls

Every ingredient brings a bit of that iconic Reuben flavor to life:

1. Vegetable Oil: 2 tablespoons – Used for sautéing the onion and prepping the mixture.
2. Onion: ½ cup chopped – Adds sweetness and depth to the filling.
3. Corned Beef: 12 ounces, cooked and chopped – The hearty, salty star of the show.
4. Garlic: 2 cloves minced – Brings aromatic balance to the richness.
5. Cream Cheese: 4 ounces, softened – Adds creaminess to bind everything together.
6. Swiss Cheese: ⅔ cup chopped or grated – Provides that signature Reuben melt and nutty flavor.
7. Sauerkraut: 1 can (14 oz), drained and squeezed dry – Adds tang and texture to balance the savory filling.
8. Parsley: 2 tablespoons chopped – Freshens up the mixture with color and flavor.
9. Grainy Mustard: 2 teaspoons – Infuses mild spice and that deli-style tang.
10. Rye Bread Crumbs: From 8 slices toasted, about 1½ cups – Gives a true Reuben-style crunch.
11. All-Purpose Flour: ½ cup – Helps coat the balls before frying.
12. Egg Whites: 2 large (¼ cup) – Helps the crumbs stick and adds lightness.
13. Thousand Island Dressing: For dipping – The classic, creamy companion.

Ingredient Substitutions

Make these your own with simple swaps:

Corned Beef: Use pastrami or deli roast beef for a different flavor.
Swiss Cheese: Try provolone or mozzarella.
Rye Bread: Use pumpernickel or plain breadcrumbs if needed.
Grainy Mustard: Substitute Dijon or spicy brown mustard.
Vegetable Oil: Can be swapped with canola or sunflower oil.

Ingredient Spotlight

Sauerkraut: This fermented cabbage gives the dish its signature tang, balancing the richness of the cheese and beef.
Rye Bread Crumbs: They create the perfect Reuben-style coating, offering both flavor and crunch.

Instructions for Making Reuben Balls

Here’s the fun part — rolling up that Reuben magic into crispy perfection:

1. Preheat Your Equipment:
   Set a large skillet over medium heat and add vegetable oil.
2. Combine Ingredients:
   Add the chopped onion and cook until translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds. Remove from heat.
3. Prepare Your Cooking Vessel:
   In a mixing bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, parsley, mustard, and cooked onion mixture. Mix well until everything binds together.
4. Assemble the Dish:
   Form the mixture into small 1-inch balls. Place on a parchment-lined tray and chill in the refrigerator for 30 minutes to firm up.
5. Cook to Perfection:
   Set up three bowls: one with flour, one with beaten egg whites, and one with rye bread crumbs. Roll each ball in flour, dip in egg white, then coat thoroughly with crumbs.
6. Finishing Touches:
   Heat oil in a skillet (about 1 inch deep) over medium heat. Fry the balls in batches until golden brown, about 3 minutes per side. Drain on a wire rack.
7. Serve and Enjoy:
   Serve warm with a side of Thousand Island dressing for dipping. Watch them disappear fast!

Texture & Flavor Secrets

The texture contrast is what makes these irresistible. Each bite starts with a crispy, buttery crust that gives way to a creamy, cheesy filling loaded with corned beef and tangy sauerkraut. The Swiss cheese stretches beautifully, while the rye crumb coating adds a toasty note reminiscent of your favorite deli sandwich.

Cooking Tips & Tricks

Keep your Reuben Balls restaurant-level with these tips:

• Chill the mixture before rolling to prevent mess.
• Use a small cookie scoop for even sizes.
• Don’t overcrowd the pan while frying.
• Bake at 400°F for 15–18 minutes if you prefer a lighter version.

What to Avoid

A few easy fixes will keep your Reuben Balls perfect every time:

• Skipping the chill time: Leads to misshapen balls.
• Not drying the sauerkraut: Makes the filling too wet.
• Too much oil heat: Burns the outside before the center heats.

Nutrition Facts

Servings: 8
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

You can prepare and shape the balls up to a day ahead, keeping them chilled until ready to fry. Cooked Reuben Balls can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven or air fryer until crisp.

How to Serve Reuben Balls

Serve hot with a bowl of Thousand Island dressing or spicy mustard for dipping. Arrange them on a platter with toothpicks for easy serving at parties. They also pair wonderfully with pickles or coleslaw for a full deli-style snack.

Creative Leftover Transformations

Give leftovers a second life:

• Reuben Sliders: Smash a few into small buns with extra dressing.
• Loaded Salad Topper: Slice and serve warm over greens.
• Breakfast Hash: Chop and toss into scrambled eggs or hash browns.

Additional Tips

• Toast rye bread before making crumbs for deeper flavor.
• Use gloves when mixing to avoid sticky hands.
• For air frying, cook at 375°F for about 10–12 minutes, flipping halfway through.

Make It a Showstopper

Pile the Reuben Balls on a rustic wooden board, drizzle a little Thousand Island dressing, and sprinkle chopped parsley over the top. Add a few pickle slices for that deli-style finish everyone will love.

Variations to Try

• Spicy Kick: Add diced jalapeños or hot sauce to the filling.
• Cheese Lovers: Mix in extra Swiss or cheddar.
• Mini Reubens: Serve on small rye rounds as bite-sized sandwiches.
• Baked Version: Bake instead of frying for a lighter option.
• Vegan Twist: Use plant-based beef, dairy-free cheese, and vegan mayo.

FAQ’s

Q1: Can I bake these instead of frying?
A1: Yes, bake at 400°F for 15–18 minutes until golden and crispy.

Q2: Can I freeze the Reuben Balls before cooking?
A2: Absolutely, freeze them uncooked on a tray, then transfer to a freezer bag.

Q3: What’s the best dipping sauce besides Thousand Island?
A3: Spicy mustard or creamy horseradish works beautifully.

Q4: How do I keep them crispy after frying?
A4: Place on a wire rack instead of paper towels.

Q5: Can I use canned corned beef?
A5: Yes, just chop it finely and drain any excess moisture.

Q6: How do I make the filling less salty?
A6: Rinse the sauerkraut before squeezing dry.

Q7: Can I use a food processor for mixing?
A7: Yes, pulse briefly to blend without over-processing.

Q8: How many does this recipe make?
A8: About 20–24 medium-sized balls.

Q9: Can I serve them cold?
A9: They’re best warm, but can be served at room temperature for parties.

Q10: What’s the best cheese substitute?
A10: Provolone or Gruyère melts well and keeps that Reuben flavor.

Conclusion

These crispy Reuben Balls take everything you love about the classic sandwich and turn it into the ultimate party snack. Crunchy outside, melty inside, and bursting with corned beef, sauerkraut, and cheese—they’re the kind of appetizer that disappears before you even set the plate down. Trust me, once you try them, you’ll be making these again and again.

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