Crispy Reuben Balls with Sauce

These Reuben balls transform the classic sandwich flavors into irresistible bite-sized appetizers perfect for parties, game days, or whenever you crave that distinctive combination of corned beef, sauerkraut, and Swiss cheese. The crunchy exterior gives way to a creamy, tangy interior that captures everything you love about a Reuben sandwich.

I first made these for a Super Bowl party three years ago, and they've become my most requested appetizer. Even friends who claim they don't like sauerkraut devour these golden bites without hesitation.

Ingredients

• Corned beef: Creates the foundation of authentic Reuben flavor. Look for leftovers from your St. Patrick's Day dinner or quality deli slices.
• Sauerkraut: Adds the signature tangy flavor. Proper draining is crucial to avoid soggy balls.
• Swiss cheese: Melts beautifully and provides that nutty flavor essential to a Reuben experience.
• Cream cheese: Acts as the binding agent and adds richness. Allow it to soften completely for easiest mixing.
• Dijon mustard: Cuts through the richness with its sharp flavor. Use the good stuff for best results.
• All-purpose flour: Helps the egg wash adhere in the breading process.
• Eggs: Create the perfect adhesive for breadcrumbs. Beat them well for smoother coating.
• Breadcrumbs: Form the crispy exterior. Panko varieties create extra crunchiness.
• Mayonnaise: Forms the creamy base for the dipping sauce. Full-fat works best for richness.
• Ketchup: Balances the sauce with subtle sweetness and acidity.
• Pickle relish: Adds texture and tanginess to the dipping sauce. Sweet or dill both work.
• Hot sauce: Brings welcome heat to cut through the richness. Start with less and adjust upward.
• Smoked paprika: Adds depth and subtle smokiness to the sauce.

Step-by-Step Instructions

Prepare the Filling:

Chop corned beef into small pieces or shred it finely. In a large mixing bowl, combine it with well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly using a sturdy spoon or clean hands until the mixture becomes uniform and holds together when pressed. The texture should be similar to a thick paste. Transfer to the refrigerator for at least 30 minutes to firm up, which makes rolling much easier.

Form the Balls:

Remove the chilled mixture from the refrigerator. Using a cookie scoop or tablespoon, portion out approximately 1-inch balls of the mixture. Roll each portion between your palms until smooth and round. Place each formed ball onto a parchment-lined baking sheet, keeping them slightly separated. Return to the refrigerator for another 15 minutes to firm up again before breading.

Set Up Breading Station:

Prepare your breading station with three separate shallow bowls. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. Season the breadcrumbs with a pinch of salt if desired. Position the bowls in that order for efficient coating. Keep the chilled balls nearby but work with only a few at a time to prevent warming.

Bread the Balls:

Working with a few balls at a time, roll each ball first in flour, shaking off excess. Next, dip into beaten eggs, ensuring complete coverage. Finally, roll in breadcrumbs, pressing gently to adhere. Place each breaded ball back onto the lined baking sheet. For extra crispiness, you can double-bread by repeating the egg and breadcrumb steps. Return to the refrigerator for 10 minutes to set the coating.

Fry to Perfection:

Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F. Use enough oil to submerge the balls halfway. Working in small batches of 4-5 balls at a time to maintain oil temperature, carefully lower balls into hot oil. Fry for 2-3 minutes, turning occasionally with a slotted spoon until all sides are golden brown and crispy. The cheese inside should be melted but the balls should maintain their structure.

Drain and Rest:

Using a slotted spoon, transfer fried balls to a paper towel-lined plate or cooling rack. This step removes excess oil and helps maintain crispiness. Allow to rest for 2-3 minutes before serving. The interior will be extremely hot immediately after frying.

Prepare Dipping Sauce:

In a small mixing bowl, combine mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Whisk thoroughly until smooth and well blended. Taste and adjust seasonings as needed. More hot sauce creates spicier sauce, while additional relish increases tanginess. Transfer to a serving bowl. The sauce can be made up to two days ahead and refrigerated.

Serve Warm:

Arrange the Reuben balls on a serving platter with the dipping sauce in the center. Serve while still warm for the best texture and flavor experience. A sprinkle of fresh chopped parsley adds a nice color contrast if desired.

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My grandmother was famous for her corned beef, and these balls became my way of honoring her recipe while creating something new. The first time I served them, my uncle who grew up on her cooking took one bite and declared they captured the essence of her kitchen but with a modern twist. It was the greatest compliment.

Ingredient Substitutions

Not everyone has leftover corned beef on hand, and that's okay. Pastrami makes an excellent substitute with its similar flavor profile but smokier notes. For a lighter version, turkey pastrami works surprisingly well. If you're avoiding dairy, try dairy-free cream cheese and vegan Swiss-style cheese alternatives. The texture will be slightly different, but the flavor essence remains.

Serving Suggestions

These Reuben balls shine as part of a larger spread. For a deli-inspired charcuterie board, pair them with pickles, mustards, rye bread crisps, and a variety of cheeses. For an Irish-themed gathering, serve alongside mini shepherd's pies or colcannon bites.

The History Behind the Flavor

The Reuben sandwich itself has contested origins, with claims from both Omaha, Nebraska and New York City. The most popular story credits Arnold Reuben of Reuben's Delicatessen in New York around 1914. Originally made with corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread, it represents the melting pot of American cuisine with German, Irish, and Eastern European influences.

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Whether you're serving these for a party or just a snack, these Reuben balls bring beloved flavors in every bite. Enjoy!

Frequently Asked Questions

→ Can Reuben Balls be baked instead of fried?

Yes, you can bake these Reuben Balls at 400°F (200°C) for about 15-20 minutes until golden brown and heated through. Spray them with cooking oil before baking for better browning. The texture won't be quite as crispy as fried, but they'll still be delicious.

→ Can I make Reuben Balls ahead of time?

Absolutely! You can prepare the balls up to the breading stage and refrigerate them for up to 24 hours before frying. You can also fully cook them, refrigerate, and reheat in a 350°F oven for 10 minutes until warm and crispy again.

→ What can I substitute for corned beef?

Pastrami makes an excellent substitute for corned beef with a similar flavor profile. You could also use cooked roast beef with some additional seasoning, or even turkey for a lighter option, though the classic Reuben flavor will be altered.

→ How do I keep the balls from falling apart when frying?

The key is proper chilling time. Make sure to refrigerate the mixture for at least 30 minutes before forming balls, and chill again after forming. The cream cheese acts as a binder when cold. Also ensure your oil is at the correct temperature of 350°F before frying.

→ What sides pair well with Reuben Balls?

These Reuben Balls work wonderfully as part of an appetizer spread alongside pickles, olives, and fresh vegetable crudités. For a more substantial meal, serve with potato salad, coleslaw, or a simple green salad with vinaigrette dressing.

→ Can I freeze these Reuben Balls?

Yes, you can freeze them either before or after frying. For uncooked balls, freeze after breading on a tray, then transfer to a freezer bag once solid. For cooked balls, cool completely before freezing. Reheat frozen cooked balls in a 375°F oven until heated through.