Get ready to transform a classic sandwich into an irresistible bite-sized snack! The iconic Reuben sandwich, from which these balls draw their inspiration, has a fascinating and debated history of the Reuben sandwich.
These delicious Reuben Balls are packed with savory corned beef, tangy sauerkraut, and creamy Swiss cheese. Each ball boasts a perfectly crispy exterior, making them an ideal appetizer for any gathering or a delightful treat.
Table of Contents
Why You’ll Love These Reuben Balls
- Crowd-Placing Flavor: Enjoy the iconic taste of a Reuben sandwich, perfectly scaled into a delightful, bite-sized format. These flavorful Reuben Balls are always a hit.
- Easy to Make: Our step-by-step guide makes preparing these appetizers simple, even for beginner cooks. You don’t need any complex techniques here.
- Perfectly Crispy: Achieve an incredibly satisfying deep-fried golden brown exterior every single time. This crunch is key to their appeal.
- Make-Ahead Friendly: Prepare a batch in advance and freeze the breaded balls for future events. This saves you precious time on party day.
- Versatile Serving: Serve these tasty treats as a show-stopping appetizer or a hearty, satisfying snack for game day.
Ingredients
Creating these delectable Reuben Balls starts with a few key ingredients. Gather your components, and get ready for a flavorful journey! For optional dipping, have Thousand Island or Russian dressing ready.
- 1 (12 ounce) can corned beef (Hormel brand)
- 1 (14 ounce) can sauerkraut, drained, rinsed, chopped, dried (Franks brand)
- 4 ounces cream cheese, softened to room temp (1/2 of 8 oz block of Philadelphia brand)
- 4 ounces Swiss cheese, shredded (1/2 of 8 oz block or 1 cup)
- 1 1/2 tablespoons minced dried onion (dehydrated)
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup plain dried breadcrumbs (out of the canister)
- 3 cups vegetable oil, or 2 inches of oil in a deep heavy saucepan
- 1/2 cup Thousand Island dressing (optional)
- 1/2 cup Russian salad dressing (optional)
Notes & Substitutions
- Sauerkraut: This step is crucial for perfect texture. Make sure to drain, rinse, squeeze out as much water as possible, and then thoroughly pat the sauerkraut dry. Finely chop it for easy mixing.
- Corned Beef: Canned corned beef, like Hormel, works wonderfully for this recipe. You can also use thinly shaved deli corned beef, finely chopped, for a slightly different texture.
- Cream Cheese: For the smoothest possible filling, ensure your cream cheese is softened to room temperature before mixing. This helps it combine evenly with other ingredients.
- Swiss Cheese: Using pre-shredded Swiss cheese is a great time-saver. If you have a block, simply shred 1/2 of an 8 oz block, which yields about 1 cup.
- Breadcrumbs: Plain dried breadcrumbs are perfect for achieving a classic crispy coating. For an extra layer of authentic flavor, consider making your own rye breadcrumbs by finely processing toasted rye bread.
- Dressing: Thousand Island or Russian dressing serves as an optional, but highly recommended, dipping sauce. It complements the flavors of the Reuben Balls beautifully.
Equipment
You’ll need a few standard kitchen items to bring these delicious bites to life. Having these ready will make the preparation process smooth and efficient.
- Large mixing bowl
- Shallow plates or bowls for your breading station
- Deep heavy saucepan or Dutch oven for frying
- Slotted spoon or spider for safely removing fried items
- Paper towel-lined plate or cooling rack for draining
- Plastic wrap for chilling the mixture
- Cookie sheet for freezing (optional)
Instructions For The Best Reuben Balls
Follow these simple steps to create perfectly crispy Reuben Balls at home. This beginner-friendly guide ensures success with every batch.
- Prepare Sauerkraut: Begin by pouring the canned sauerkraut into a colander. Drain it thoroughly, then lightly rinse it under running water. This reduces excess salt. Using your hands, squeeze out as much water as you possibly can. Next, place the kraut on a cutting board, pat it very dry with paper towels, and chop it up finely. Remember, the “drain, rinse, squeeze, and dry” steps are vital for the best results and taste.
- Make Filling: Crumble the canned corned beef into a large mixing bowl. Add the softened cream cheese, shredded Swiss cheese, finely chopped sauerkraut, and dried onions. Now, using your hands, mix or “smoosh” all the ingredients together until they are thoroughly combined, similar to preparing a meatloaf mixture. This ensures every bite of your Reuben Balls is flavorful.
- Chill Mixture: Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling allows the mixture to firm up, which is essential for easy rolling, and helps the dried onions soften fully.
- Set Up Breading Station: While the filling chills, prepare your breading station. Arrange three shallow plates and one small bowl on your counter. Plate #1 should hold the all-purpose flour, the small bowl should contain the milk, and Plate #2 should have the plain dried breadcrumbs. Plate #3 is where your freshly breaded Reuben Balls will rest.
- Form & Bread Balls: Once the meat mixture is well-chilled and firm, start forming it into 1-inch balls. Roll each portion smoothly in your hands. First, toss a ball completely in the flour until coated. Next, dip it entirely in the milk, letting any excess drip off. Finally, roll the milk-coated ball through the dried breadcrumbs, ensuring it’s fully covered. Place the finished balls on Plate #3. This process, while a bit messy, is easy!
- Chill Again (Optional for Freezing): You can fry these delicious Reuben Balls right away or prepare them for later. To freeze, place the breaded balls on a cookie sheet and freeze them for 1 hour until they are firm. Once frozen solid, transfer them to zip-lock freezer bags. They will keep for up to one month. When ready to fry, let them rest on the counter from the freezer until thawed at room temperature; do not defrost them in the microwave.
- Deep Fry: Heat the vegetable oil in a deep heavy saucepan or Dutch oven over medium-high heat. The oil should be hot enough to make a small pinch of flour bubble immediately when dropped in. A good test is to fry one “sacrificial” ball first. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy Reuben Balls.
For more information on safely deep-frying at home, consult these food safety guidelines for deep frying. Fry the balls in batches for approximately 1-2 minutes, turning them with a slotted spoon until the coating turns golden brown. Avoid burning them, as this can create an unpleasant taste. - Drain & Serve: Carefully remove the fried Reuben Balls from the oil using a slotted spoon. Place them on a paper towel-lined plate to drain any excess oil. Serve them hot with Thousand Island or Russian dressing on the side for dipping, if desired. Enjoy these crispy, flavorful treats!
Pro Tips & Troubleshooting
- Crucial Sauerkraut Prep: Don’t skip the “drain, rinse, squeeze, and dry” steps for the sauerkraut. This is absolutely vital to prevent a soggy mixture and ensure the perfect texture for your Reuben Balls. Excess moisture will make them fall apart.
- Chilling is Key: Ensure the corned beef mixture is well-chilled in the refrigerator for at least an hour. This step helps the balls hold their shape during rolling and prevents them from crumbling when frying.
- Oil Temperature: Maintaining a consistent oil temperature is crucial for evenly cooked and non-greasy Reuben Balls. Use a small pinch of flour to test the oil’s readiness, or if you prefer, use a kitchen thermometer to keep the oil around 350-375°F (175-190°C).
- Don’t Overcrowd: Fry in small batches to keep the oil hot. Overcrowding can drastically drop the oil’s temperature, leading to greasy, less crispy results.
- Reheating (Fried Balls): If you have already fried your Reuben Balls, reheat them gently in a preheated oven at 350°F (175°C) or an air fryer at 375°F (190°C) for a few minutes until warmed through and crisp. Never microwave previously deep-fried balls, as they will become soggy.
- Balls Falling Apart: If your mixture seems too wet, add a tablespoon of extra breadcrumbs or flour to the filling mixture and mix it in. If the balls are still soft or crumbling, chill the mixture for an additional 30 minutes to an hour.
Serving Suggestions & Variations
These versatile Reuben Balls are perfect for many occasions and can be customized to suit your taste.
- Dipping Sauces: Serve your warm Reuben Balls with a side of classic Thousand Island or Russian dressing. The creamy, tangy sauce is the perfect complement to the savory filling.
- Appetizer or Snack: They are ideal for game days, holiday parties, or any casual gathering. Arrange them on a platter for an impressive spread.
- Freezing Instructions: To save time, freeze the unfried, breaded balls for up to one month. Thaw them at room temperature for about 30 minutes before deep frying as per the instructions.
- Serving as a Spread: Skip the breading and frying entirely! The delicious filling mixture can be warmed and served as a savory dip for cocktail rye bread or your favorite crackers.
- Flavor Twists: Want a little kick? Add a pinch of cayenne pepper to the filling for some heat. For a fresh touch, mix in some finely chopped chives.
- Breading Variations: Experiment with different breadcrumbs! Panko breadcrumbs will give you an extra-crispy exterior, or try using finely crushed rye crackers for an even more intense rye flavor.
Nutrition Information
Understanding the nutritional content of your homemade dishes is important. Please note that this information is an estimate.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 (224g) |
| Servings Per Recipe | 8 |
| Calories | 1074.8 |
| Total Fat | 100.7g |
| Saturated Fat | 19.4g |
| Cholesterol | 74.6mg |
| Sodium | 1014mg |
| Total Carbohydrate | 27.6g |
| Dietary Fiber | 2.6g |
| Sugars | 2.8g |
| Protein | 17.4g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Can I bake or air fry Reuben Balls instead of deep-frying?
This recipe is optimized for deep-frying to achieve that signature crispy texture. Baking or air frying might result in a less crispy and potentially drier product, though the filling itself makes a wonderful warm dip without frying.
Can I make Reuben Balls ahead of time?
Absolutely! Prepare the balls up to the breading stage, then freeze them on a cookie sheet. Once solid, transfer them to a freezer-safe bag for up to one month. Remember to thaw them at room temperature before frying.
How do I store leftover Reuben Balls?
Store any cooled, fried Reuben Balls in an airtight container in the refrigerator for up to 3-4 days. For best texture, reheat them in a preheated oven or air fryer until warmed through, avoiding the microwave.
Conclusion
You now have everything you need to create truly irresistible homemade Reuben Balls. This recipe delivers all the classic flavors you love in a fun, crispy, and portable package.
Whether for a special occasion or a simple craving, these savory bites are sure to become a new favorite. We encourage you to try making these unique appetizers and enjoy the delicious results!
Reuben Balls
These crispy, bite-sized Reuben Balls deliver the iconic flavor of a Reuben sandwich, combining corned beef, sauerkraut, cream cheese, and Swiss cheese in a golden-fried shell — perfect for appetizers or game day snacks.
Ingredients
Equipment
Method
- Drain, rinse, squeeze, and dry the sauerkraut thoroughly. Chop finely.
- Mix corned beef, softened cream cheese, shredded Swiss cheese, sauerkraut, and dried onion in a large bowl until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Set up a breading station with flour, milk, and breadcrumbs in separate dishes.
- Form the chilled mixture into 1-inch balls. Coat each in flour, dip in milk, then roll in breadcrumbs. Place on a plate.
- Optional: Freeze the breaded balls on a cookie sheet for 1 hour, then transfer to freezer bags for later use.
- Heat oil in a deep saucepan. Fry balls in batches for about 1–2 minutes until golden brown. Avoid overcrowding.
- Remove with slotted spoon and drain on paper towels. Serve hot with optional dressing.
Nutrition
Notes
- Swapped pork-based ingredients with compliant versions where applicable.
- Ensure the sauerkraut is well drained and dried to prevent soggy texture.
