Pin it
These mouthwatering Reuben Balls turn those famous sandwich flavors into tiny, snackable bites. Mixing zesty sauerkraut with flavorful corned beef and smooth cheese, then frying them until crispy and golden - they're simply addictive. Don't expect leftovers - these tasty morsels vanish from platters almost instantly at any gathering.
I whipped these up for a football party way back, and now everyone asks for them. There's something magical about biting through that crunchy coating and hitting the soft, tangy center - folks can't stop grabbing more.
Ingredients
- Silver Floss Sauerkraut: 1 package (2 pounds), squeezed dry to keep your balls nice and firm
- Cream cheese: 1 package (8 ounces), left out till soft for smooth mixing
- Dried onion flakes: 2 teaspoons, adds punch without making things wet
- Sliced deli corned beef: 16 ounces, chopped small for the right bite
- Dry breadcrumbs or panko: 1/2 cup, helps everything stick together
- Eggs: 2, whisked thoroughly for dipping
- All purpose flour: 1/4 cup, makes the egg coating stick better
- Additional breadcrumbs or panko: 3/4 cup, split up for the outer layer
Step-by-Step Instructions
- Mix Your Base:
- Stir the room-temperature cream cheese with dried onion flakes in a big bowl until everything's smooth. The flakes will soften a bit and spread flavor throughout. Toss in your well-drained sauerkraut, tiny bits of corned beef, and 1/2 cup breadcrumbs into your cream cheese mix. Stir it all up good until you can't see any single ingredient standing out. Your mix should be stiff enough to roll without falling apart.
- Shape Your Balls:
- With clean hands or a small scoop, grab portions of your mix and roll into balls about the size of golf balls, roughly 1 1/2 inches across. If they feel too sticky, just sprinkle in more breadcrumbs, one spoon at a time. Try to make them all about the same size so they cook evenly. Put your shaped balls on a tray lined with parchment.
- Coat Your Balls:
- Create a three-step dipping station with shallow dishes. Put flour in the first dish, beaten eggs in the middle one, and your remaining breadcrumbs in the last dish. Working with just a few balls at once, first roll them in flour, covering completely but tapping off extra. Next, dunk in egg, letting drips fall off. Finally, roll in breadcrumbs, pressing lightly so they stick all around.
- Fry Them Up:
- Get your oil hot in a deep fryer or heavy pot to exactly 370°F. Check with a candy thermometer since the right heat really matters. Cook just a small batch at a time so they don't crowd each other, carefully dropping prepared balls into the hot oil. Cook for 1 to 2 minutes, turning now and then, until they turn a nice golden brown all over.
- Finish And Enjoy:
- Lift out your fried balls with a slotted spoon and place on paper towels to soak up extra oil. Let them cool just 2 to 3 minutes before serving. The outside should be super crispy while the inside stays warm and gooey. Eat them right away while they're warm for the tastiest experience.
Pin it
Going for good quality corned beef really changes the game with these. I always pay extra for fresh-sliced stuff from the deli counter instead of the pre-packaged kind. The first time I brought these to our block party, they were gone in minutes, and I couldn't leave until I promised everyone I'd share how to make them.
Serving Suggestions
These Reuben Balls taste great by themselves, but they're even better with something to dip them in. Try putting out some Russian or Thousand Island dressing to match that classic Reuben sandwich taste. If you want something different, a spicy horseradish cream really brings out the corned beef flavor and adds a nice kick.
Make Ahead Tips
You can get these Reuben Balls ready up to 24 hours before you need to fry them. Just follow the steps through shaping the balls, then put them on a parchment-covered baking sheet and chill them uncovered for an hour to firm up. After that, move them to a sealed container with parchment between the layers. When you're ready to cook, just pick up with the breading and frying steps. If they're cold from the fridge, add about 30 seconds to your frying time.
Troubleshooting Common Issues
If your Reuben balls break apart while frying, they're probably too wet inside. Make sure you really squeeze that sauerkraut dry in a colander or wrap it in a clean kitchen towel and give it a good press. You can also try adding more breadcrumbs to your mixture, just a spoonful at a time, until you can form balls that hold together well.
Pin it
Once you serve these Reuben Balls at your party, get ready for your friends to beg you to make them again and again!
Frequently Asked Questions
- → Can Reuben Balls be made ahead of time?
Sure thing! You can get these ready up to a day before. Just put them together and bread them, then stick them in the fridge on a tray lined with parchment paper. For the best taste, fry them right before you plan to eat. Or if you want, cook them completely, cool them down, and warm them up in the oven at 350°F for about 10 minutes.
- → What dipping sauce works well with Reuben Balls?
Thousand Island dressing goes really well with these tasty bites. Russian dressing works too, or you can mix up some mayo, ketchup and pickle relish for a quick option. If you like a bit of kick, try serving them with some hot mustard on the side.
- → Can I bake these instead of frying?
You bet! Just pop them in the oven at 375°F for around 20-25 minutes until they look golden and hot all the way through. Give them a light spray with cooking oil first to help them brown up nicely. They won't get quite as crunchy as fried ones but they'll still taste great.
- → How important is draining the sauerkraut?
Getting the sauerkraut really dry is super important. Too much water will make your mixture all sloppy so you can't form good balls, and wet ingredients can make hot oil splatter badly. The best way is to drain it first, then wrap it in a clean kitchen towel and give it a good squeeze to get out all the extra liquid.
- → Can I use Swiss cheese in this recipe?
For sure! Throwing in about 1/2 cup of shredded Swiss would make these taste even more like a real Reuben sandwich. Just mix it in with everything else before you shape your balls and you'll get that awesome melty cheese flavor in every bite.
- → How do I store and reheat leftover Reuben Balls?
Put any extras in a container with a tight lid and keep them in the fridge for up to 3 days. When you want to eat them again, heat your oven to 350°F and warm them up for 10-12 minutes until they're hot inside. Try not to use the microwave if you can help it because they'll end up soft instead of crispy.