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Crispy Reuben Balls are the ultimate party snack for anyone who loves the classic deli sandwich but wants something you can pick up and dip. These crunchy bites are packed with shredded corned beef, sauerkraut, Swiss cheese, and a creamy, flavorful center that melts to perfection. I love whipping these up for game day or holiday gatherings—they disappear fast and everyone always asks for the recipe.
The first time I prepared Reuben balls was for my brother's birthday bash and they were the stars of the table. Now I always keep the ingredients on hand for surprise guests or late-night cravings.
Ingredients
- Cooked corned beef: Shreds of brisket offer a deep savory flavor that is the soul of the classic Reuben. Choose a chunk with nice marbling for ultimate tenderness.
- Sauerkraut: Drained and chopped to add tang and brightness. Look for fresh refrigerated sauerkraut for the boldest flavor.
- Swiss cheese: Fresh shredded melts smoothly and brings nutty creaminess. Check the deli counter for quality aged Swiss.
- Cream cheese: Softens and binds the filling. Go for full-fat if possible for the richest texture.
- Dijon mustard: Zesty tang that cuts through the richness. Use stone-ground for extra punch.
- Garlic powder: Earthy background warmth. Ensure freshness for the best aroma.
- Onion powder: Provides subtle sweetness and a savory base. Seek out a fine powder for even mixing.
- Black pepper: Adds gentle heat. Freshly cracked will taste brighter.
- Breadcrumbs: Create the signature crispy shell. Try panko if you love a lighter crunch.
- All-purpose flour: Helps the breading stick. Use unbleached white flour for a clean taste.
- Eggs: Large eggs bind the coating and ensure a perfect crust. Opt for organic when possible.
- Oil for frying: Neutral oil like canola or vegetable holds up to high heat and gives the best golden crunch.
Step-by-Step Instructions
- Mix the Filling:
- Blend the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper in a large bowl. Use a sturdy spoon, then finish mixing with your hands to ensure even distribution. Avoid overmixing to keep the texture tender.
- Roll Into Balls:
- Scoop out the filling and gently shape into balls about one inch across. Place each ball on a parchment-lined baking sheet. Space them apart so they hold their round shape.
- Set Up the Breading Station:
- Arrange three shallow bowls in a row. Fill one with flour, the next with beaten eggs, and the third with breadcrumbs. This assembly line keeps the breading process tidy.
- Bread the Balls:
- Take each ball and coat it first in the flour, making sure all sides are covered. Next, dip completely in the beaten egg, allowing any excess to drip off. Finish by rolling in breadcrumbs. Press gently to adhere an even layer without squishing the balls.
- Fry Until Golden:
- In a deep skillet or deep fryer, heat oil to three hundred fifty degrees Fahrenheit. Add the balls in batches so the pan is not overcrowded. Fry each Reuben ball, turning occasionally to brown all over. This usually takes three to four minutes per side. Remove when deeply golden and crisp.
- Serve and Enjoy:
- Once fried, let the Reuben balls drain briefly on paper towels to remove any excess oil. Serve immediately while hot. Pair with extra Dijon mustard or a creamy Thousand Island dip for traditional flair.
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Finding really good sauerkraut makes these extra special. I always look forward to the creamy cheese pull when I bite into one. I have a great memory of my cousin sneaking the last few right off the platter while everyone was distracted by the football game.
Storage Tips
Store leftover Reuben balls in an airtight container in the fridge for up to three days. Reheat in an oven or air fryer until hot and crisp. If you want to freeze them, lay unbaked balls on a baking tray until solid, then transfer to a freezer bag. Do not bread or fry before freezing. For best results, thaw overnight, then bread and fry just before serving.
Ingredient Substitutions
If you are out of Swiss cheese, try Gruyere or mild provolone. Both melt beautifully and pair well with corned beef. For a punchier filling, swap cream cheese for drained Greek yogurt. If you do not have fresh corned beef, good quality pastrami makes a tasty variation.
Serving Suggestions
These balls shine as an appetizer, but they can easily anchor a lunch platter with rye toast, pickles, and a salad. Serve warm with tangy sauces like horseradish dip, Russian dressing, or mustard. For parties, I serve them on toothpicks for easy dipping and passing.
Cultural Context
The Reuben is a classic American deli sandwich coming from New York City and inspired by Jewish and Irish culinary traditions. These snackable balls pay tribute to everything we love about the original, packed with robust flavors and a hint of nostalgia. A little crispy twist on an icon.
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These crispy Reuben balls are an unforgettable crowd-pleaser that will disappear in minutes.
Frequently Asked Questions
- → What kind of oil should I use for frying?
Choose a neutral oil with a high smoke point like vegetable or canola for best results and crispy texture.
- → Can I prepare the mixture ahead of time?
Yes, you can make and refrigerate the mixture up to a day in advance before breading and frying.
- → Is it possible to bake instead of fry?
You can bake them at 400°F on a parchment-lined tray, brushing with oil for crispness. The texture may be slightly less crunchy than frying.
- → What sauces pair well with these balls?
Serve with Dijon mustard, Russian dressing, or creamy horseradish for a flavorful dip.
- → How do I keep the coating from falling off?
Ensure each ball is dredged thoroughly in flour, egg, and breadcrumbs. Press gently and chill before frying for best adherence.