Crispy Reuben Balls

INTRODUCTION

Crispy Reuben Balls are a small, hot snack that tastes like a Reuben sandwich. They have corned beef, sauerkraut, Swiss cheese, and a little cream cheese to bind them. You fry them until they are golden and crunchy on the outside and soft and savory inside. They make a good party bite, a snack for game day, or a fun side for dinner. If you like simple fried snacks, you might also enjoy a light vegetable bite like crispy air-fried parmesan zucchini, which gives a similar crunch with a veggie twist.

These balls are easy to make with common pantry items. You mix the ingredients, form small balls, coat them, and fry. The result is a rich, tangy flavor from the sauerkraut and mustard, with melt-in-your-mouth cheese inside each bite. Read on for plain and clear steps, tips, and ways to serve them so you get a great result every time.

WHY YOU WILL LOVE THIS RECIPE

You will love Crispy Reuben Balls because they pack big flavor into a small bite. They combine salty corned beef with tangy sauerkraut and creamy cheese. The outside becomes crisp and golden while the inside stays soft. You can eat them with your hands. That makes them perfect for parties or quick snacks.

This recipe also uses simple steps and no hard skills. You shape, coat, and fry. If you can fry one thing, you can make these. They reheat well and freeze fine, so you can make a batch ahead. If you like other crunchy, party-ready bites, try the bright tang of crispy salt and vinegar smashed potatoes for more snack ideas that pair well.

HOW TO MAKE Crispy Reuben Balls

This section shows a clear plan to make the balls. First, mix the filling so it holds together when pressed. Shape the mix into small uniform balls for even cooking. Set up a three-step coating station so each ball gets flour, egg, and breadcrumbs. Fry in batches in hot oil until they are golden brown. Drain on paper towels so they stay crisp.

Use a small scoop or two spoons to make balls the same size. If the mix feels loose, chill it for 10–20 minutes so it firms up. Always test one ball first to check the heat and timing, then adjust. For a lighter cook, you can try baking or air frying, but deep frying gives the crispiest shell. If you want another fried snack to try later, consider crispy zucchini corn fritters with chipotle aioli for a vegetable-forward option.

EQUIPMENT NEEDED

You need only a few tools for Crisp Reuben Balls. Use a large bowl to mix the filling. Have a sheet pan lined with parchment to hold the formed balls. Use three shallow dishes for flour, egg, and breadcrumbs. A deep skillet, heavy pot, or fryer will do for frying. Use a candy thermometer if you have one to check the oil temperature.

A slotted spoon or spider helps you lift the balls from the oil without splashing. Use a wire rack or paper towels to drain excess oil. If you plan to make many, a small ice cream scoop speeds up forming uniform balls. For no-bake snack ideas and small tools, you might look at a simple recipe like no-bake Oreo balls which also uses small tools and a tray for chilling.

Ingredients You’ll Need :

• 2 cups shredded cooked corned beef
• 1 cup drained, chopped sauerkraut
• 1 cup shredded Swiss cheese
• 1/2 cup softened cream cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Oil for frying (vegetable, canola, or peanut oil)

Measure the corned beef shredded so it mixes easily. Drain the sauerkraut well and pat it dry so the balls do not get soggy. Use good Swiss cheese for the right melt and flavor. If you like a tangy kick, leave a little extra Dijon in the mix or serve it on the side.

STEP-BY-STEP INSTRUCTIONS :

In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until everything is thoroughly incorporated and holds together when pressed.

Using your hands or a small scoop, shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, spacing them slightly apart.

Set up a three-step coating station: add flour to one shallow dish, beaten eggs to a second dish, and breadcrumbs to a third dish.

Working one at a time, roll each ball in flour, shaking off excess. Dip into the beaten eggs, then roll in breadcrumbs until evenly coated. Return the coated balls to the baking sheet.

Pour oil into a deep skillet or fryer to a depth of about 1 1/2–2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry the Reuben balls in batches, being careful not to crowd the pan. Cook, turning occasionally, until golden brown and crispy, about 3–4 minutes total per batch.

Transfer the fried balls to a paper towel–lined plate or wire rack to drain excess oil.

Serve warm with extra Dijon mustard, Thousand Island dressing, Russian dressing, or your favorite dipping sauce.

HOW TO SERVE Crispy Reuben Balls

Serve the balls warm so the cheese inside stays soft. Place them on a platter with toothpicks or small forks for easy grabbing. Offer small bowls of dipping sauces like extra Dijon mustard or Thousand Island. You can also offer pickles, sliced rye bread, or a small green salad to balance the richness.

For a party, arrange them on a large tray with sauce in the center. Label the dipping choices so guests know what to try. If you want to make them a light meal, serve three to five per person with a crisp slaw or roasted vegetables on the side.

STORAGE & FREEZING : Crispy Reuben Balls

Cool the cooked balls to room temperature before storing. Keep them in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven or air fryer to bring back the crisp shell. Do not microwave if you want the crust to stay crispy.

To freeze, place uncoated or coated (but not fried) balls on a tray and freeze until firm. Then transfer to a freezer bag or container. You can fry them directly from frozen; just add extra time so the center heats through. For another make-ahead party bite that freezes well, consider the method used for savory turkey cranberry stuffing balls, which also freeze and reheat nicely.

SERVING SUGGESTIONS

• With small bowls of dips like Russian dressing, Thousand Island, or spicy mustard.
• On a platter with slices of rye bread or crackers.
• Alongside a crisp green salad or coleslaw to cut the richness.
• With roasted or steamed vegetables for a heartier plate.
• As part of a snack board with pickles, olives, and sliced cheeses.

Keep the serving pieces simple. Use a warm plate or tray so the balls stay warm longer. If you serve many guests, keep batches warm in a low oven (about 200°F / 95°C) on a wire rack over a sheet pan.

VARIATIONS

• Air-fried: For less oil, bake or air-fry the balls. Spray lightly with oil and air fry at 375°F until golden. The outside will be less deep-fried crisp but still tasty.
• Extra cheese: Mix in an extra 1/2 cup of Swiss or a blend of Swiss and cheddar for gooier centers.
• Spicy: Add 1/4 to 1/2 teaspoon of cayenne or chopped pickled jalapeños to the mix for heat.
• Italian twist: Swap sauerkraut for pickled cabbage or omit mustard and add a teaspoon of oregano for a different flavor.
• Gluten-free: Use gluten-free breadcrumbs and a small amount of cornstarch or gluten-free flour for the coating.

Test a small batch if you change the coating or cooking method so you know the timing and flavor.

FAQs

Q: Can I bake the Crispy Reuben Balls instead of frying them?
A: Yes. Place them on a lined sheet, spray lightly with oil, and bake at 400°F for 12–18 minutes, turning once. The exterior will be less oily but still crisp.

Q: How do I stop the sauerkraut from making the mix wet?
A: Drain and press the sauerkraut in a towel to remove extra liquid. Chop it finely and mix well so the moisture disperses. Chilling the mixture also helps firm it up.

Q: Can I make these ahead of time and fry later?
A: Yes. Form and coat the balls, then freeze them on a tray. Store in a bag and fry from frozen, adding a few extra minutes to the fry time.

Q: What is the best dipping sauce?
A: Thousand Island or Russian dressing matches the classic Reuben taste. Dijon or whole-grain mustard also works well if you prefer sharper flavor.

Q: Can I use leftover corned beef?
A: Absolutely. Shredded leftover corned beef works great and helps reduce waste. Use it cold or slightly warm when mixing.

Q: How do I reheat leftovers to keep them crispy?
A: Reheat in a hot oven at 375°F or in an air fryer until the crust returns. Avoid microwaving if you want to keep the crunch.

MAKE-AHEAD TIPS FOR Crispy Reuben Balls

You can prepare these balls up to several days ahead. Mix the filling and form the balls, then store them on a tray in the fridge for up to 24 hours before coating and frying. For longer storage, coat the balls and freeze them on a tray until solid. Transfer to a freezer bag and keep for up to 2 months. Fry from frozen, adding a few extra minutes to the cook time so the center heats through.

If you plan a party, fry in batches and keep cooked balls warm in a low oven on a wire rack over a sheet pan. Set out sauces just before serving so they stay fresh. With these simple steps, you can enjoy Crispy Reuben Balls that taste fresh and crisp with less last-minute work.

Print