If you’ve ever had a Reuben sandwich — that warm, melty stack of corned beef, Swiss cheese, sauerkraut, and tangy dressing — you already know it’s comfort food perfection. Now imagine all that flavor rolled into bite-sized golden perfection. That’s the beauty of Reuben Balls.
Table of Contents
Why You’ll Love This Reuben Balls
These bites are more than just a twist on a deli classic — they’re a crowd-pleaser made easy.
- Perfect balance of tangy, savory, and cheesy
- Great for parties, holidays, or snack boards
- Golden and crispy on the outside, creamy inside
- Easy to prep ahead and fry just before serving
- Pair perfectly with homemade spicy Thousand Island sauce
These little guys are crunchy on the outside, creamy on the inside, and full of that signature Reuben flavor. The first time I made them, it was for a football Sunday with friends, and I swear they vanished before halftime.
It’s like your favorite sandwich turned into the ultimate finger food — no utensils required.
Ingredients You’ll Need
Main Ingredients
- 1 ½ cups chopped or shredded corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (Panko recommended for extra crunch)
- Vegetable oil, for frying
For the Spicy Thousand Island Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (adjust to taste)
- ½ teaspoon smoked paprika
Optional Add-Ons or Substitutes
- Substitute provolone or Gruyère for Swiss cheese
- Add minced pickles for extra tang
- Use turkey or pastrami instead of corned beef
- Try an air fryer version for a lighter twist
- Mix a pinch of cayenne into the batter for extra heat
Step-by-Step Instructions
My method is all about taking comfort food and making it approachable. Here’s how to bring these Reuben Balls to life.
- Mix the filling: In a large bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Stir until well mixed and easy to shape.
(Jake’s tip: squeeze all the moisture out of the sauerkraut — it keeps the bites crisp.) - Shape the balls: Using your hands or a scoop, roll the mixture into 1-inch balls. Place them on a parchment-lined tray.
- Chill: Refrigerate for 20 minutes. This helps them stay firm while frying.
- Coat the bites: Roll each ball in flour, dip into beaten egg, then coat in breadcrumbs. Press lightly to ensure even coating.
- Fry: Heat oil in a deep skillet to 350°F (175°C). Fry the balls for 2–3 minutes per side until golden brown. Drain on paper towels.
- Make the sauce: In a small bowl, whisk together mayonnaise, ketchup, relish, hot sauce, and paprika. Chill until ready to serve.
Quick Reminders:
- Keep oil at a steady temperature for even frying.
- Don’t overcrowd the pan.
- Freeze formed balls before frying for easy prep.
- Serve warm for the best texture.
Expert Tips for Success
Making the perfect Reuben Ball is all about texture and timing.
- Use Panko breadcrumbs for the crispiest coating.
- Don’t skip chilling the mixture — it keeps them from falling apart.
- Add a dash of Worcestershire sauce for deeper flavor.
- For a lighter version, bake or air-fry until crisp and golden.
- Double the sauce — it’s that good!
If you love these kinds of party bites, try my Cheesy Thumbprint Appetizers or Beef Wellington Bites next — they’re perfect companions for your appetizer table.
Serving Suggestions
These bites deserve a spot at every get-together.
- Serve warm with spicy Thousand Island sauce
- Pair with beer, cider, or sparkling water for game night
- Add to a platter with pickles and pretzel bites
- Serve alongside Tortilla Bites for a variety of textures
- Drizzle with extra sauce for presentation flair
- Sprinkle with chives or parsley for color
For an elegant twist, pair them with Pistachio Crusted Brie Bites — creamy meets crispy in the best way.
Storing and Reheating
How to Store It
- Store leftovers in an airtight container for up to 4 days.
- Freeze uncooked Reuben Balls for up to 2 months.
How to Reheat It
- Reheat in the oven at 375°F for 10 minutes until hot and crisp.
- Air fry at 350°F for 5 minutes for best crunch.
- Avoid microwaving — it softens the crust.
They’re just as tasty reheated as fresh, making them ideal for prep-ahead entertaining.
Nutrition (Per Serving – 3 Balls + Sauce)
- Calories: 310
- Protein: 17g
- Carbohydrates: 12g
- Fat: 21g
- Saturated Fat: 9g
- Sodium: 730mg
- Sugar: 2g
- Fiber: 1g
- Cholesterol: 75mg
- Calcium: 120mg
These are rich, hearty bites with a good balance of protein, crunch, and creamy flavor — true comfort food in appetizer form.
Frequently Asked Questions
Can I bake these instead of frying?
Yes! Bake at 400°F for 18–20 minutes or until crisp and golden.
Can I make them ahead of time?
Definitely. Shape and bread them a day before — fry right before serving.
What kind of oil should I use?
Use vegetable or canola oil for high-heat stability.
Final Thoughts
These Reuben Balls bring big, nostalgic deli flavors into a bite-sized snack that’s impossible to stop eating. They’re crispy, creamy, and packed with the kind of comfort food goodness that always disappears first from the table.
From family holidays to tailgate parties, they fit right in — casual yet irresistible.
- Squeeze sauerkraut well for crunchier bites.
- Serve warm with extra sauce on the side.
- Make a double batch — trust me, you’ll need it.
For more appetizer inspiration, pair them with Cheesy Thumbprint Appetizers or Beef Wellington Bites and turn your next gathering into a feast of flavors everyone will remember.
Reuben Balls
Ingredients
Equipment
Method
- In a large bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until combined.
- Roll mixture into 1-inch balls and place on parchment-lined tray.
- Chill the balls in the refrigerator for 20 minutes to firm up.
- Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs. Press gently to ensure coating sticks.
- Heat oil in a deep skillet to 350°F (175°C). Fry each ball for 2–3 minutes per side until golden brown. Drain on paper towels.
- In a small bowl, whisk together mayonnaise, ketchup, relish, hot sauce, and paprika to make the spicy Thousand Island sauce. Chill until serving.
Nutrition
Notes
- Turkey or pastrami can be used instead of corned beef for a pork-free version.
- Original recipe includes corned beef — swap as needed.
- Explicit cook times included; frying instructions used for cook time total.
