Crispy Reuben Balls

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🟤 Crispy Reuben Balls

Savory bites of corned beef, tangy sauerkraut, and melty Swiss cheese, coated in crunchy golden goodness.

If you love a classic Reuben sandwich, these Crispy Reuben Balls take everything you adore and transform it into a bite-sized, irresistible appetizer. Crunchy on the outside, rich and savory on the inside, they’re perfect for parties, holiday gatherings, game days, or anytime you want something indulgent and fun.

Each bite delivers salty corned beef, tangy sauerkraut, and creamy Swiss cheese wrapped in a crispy coating that fries up beautifully. Serve them with Thousand Island or Russian dressing for dipping, and watch them disappear fast.

Why You’ll Love This Recipe

  • Classic Reuben flavors in a fun, shareable form

  • Crispy outside, gooey inside

  • Perfect party food: easy to eat, hard to resist

  • Make-ahead friendly

  • Great for frying or baking

Ingredients

  • 2 cups cooked corned beef, shredded or finely chopped

  • 1 cup sauerkraut, drained very well and chopped

  • 1 cup Swiss cheese, shredded

  • 4 oz cream cheese, softened

  • 1 teaspoon garlic powder

  • ½ teaspoon black pepper

For the Breading

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1½ cups breadcrumbs or panko

For Frying

  • Oil for deep frying (vegetable or canola)

For Serving (Optional)

  • Thousand Island or Russian dressing

  • Chopped parsley

Step-by-Step Instructions

Step 1: Prepare the Filling

In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, and black pepper. Mix until everything is evenly incorporated and the mixture holds together.

Tip:
Make sure the sauerkraut is very well drained to prevent soggy Reuben balls.

Step 2: Shape the Balls

Using a small scoop or spoon, roll the mixture into 1½-inch balls. Place them on a parchment-lined tray.

Refrigerate for 20–30 minutes to help them firm up and hold their shape during breading and frying.

Step 3: Bread the Reuben Balls

Set up a breading station with three shallow bowls:

  1. Flour

  2. Beaten eggs

  3. Breadcrumbs or panko

Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs. Press gently to ensure the coating sticks.

Step 4: Fry Until Golden

Heat oil in a deep pot or skillet to 350°F (175°C).

Fry the Reuben balls in batches for 2–3 minutes, turning occasionally, until golden brown and crispy. Do not overcrowd the pan.

Transfer to a paper towel-lined plate to drain excess oil.

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