These Golden Reuben Balls Are the Best Way to Use Corned Beef
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Crispy Reuben Balls Recipe
Love a good Reuben sandwich? Imagine all that melty, tangy, cheesy goodness packed into a crispy, bite-sized fried ball. These Crispy Reuben Balls take everything we love about the deli classic—corned beef, sauerkraut, Swiss cheese—and turn it into the ultimate snack or party appetizer. Golden and crunchy on the outside, creamy and flavorful on the inside, these are guaranteed to be the first thing gone at any gathering.
🌟 Why I Love This Recipe
These Reuben balls are everything a party bite should be: crispy, savory, cheesy, and portable. They’re great for using up leftover corned beef, perfect for St. Patrick’s Day, and totally freezer-friendly for make-ahead magic. Dip them in spicy mustard, Thousand Island dressing, or even ranch—whatever you’ve got will work.
🛒 Ingredients
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- ½ cup cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Oil, for frying
⏱️ Total Time: ~45 minutes (includes forming, breading, and frying)
🍴 Yield: ~20 balls
🔁 Substitutions & Add-Ins
- Cheese: Sub in Gruyère or provolone for Swiss.
- Breadcrumbs: Use panko for extra crunch.
- Dipping Sauce: Serve with Dijon, Thousand Island, or a Beer Cheese Dip.
- Baked Version: Bake at 400°F for 15–18 minutes, flipping halfway.
👩🍳 Directions
1. Make the Filling
In a large bowl, mix together shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper until well combined.
2. Form the Balls
Roll the mixture into small balls (about 1 inch wide) and place on a parchment-lined baking sheet.
3. Set Up the Breading Station
- Place flour in one shallow dish
- Beaten eggs in another
- Breadcrumbs in a third
4. Bread the Balls
Coat each ball in flour, then dip in egg, and finally roll in breadcrumbs. Return them to the baking sheet.
5. Fry
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry balls in batches, about 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan.
6. Drain & Serve
Transfer to a plate lined with paper towels to drain. Serve warm with your favorite dipping sauce.
💡 Tips for Success
- Make sure your sauerkraut is well-drained to avoid soggy centers.
- Chill the formed balls for 15–20 minutes before breading for better shape retention.
- Want to freeze? Form and bread the balls, then freeze raw—fry from frozen, adding 2–3 extra minutes.
🍽️ Serving Suggestions
These Reuben Balls make a great:
- Game day appetizer
- Pub-style snack
- Party platter item
- Leftover corned beef makeover
Serve with:
- Beer Cheese Dip
- Dorito Casserole
- Sheet Pan Quesadillas for a full game-day spread
🧊 Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze raw or fried for up to 2 months
- Reheat: Warm in a 350°F oven for 10–12 minutes or air-fry until crisp
🧆 More Crowd-Pleasing Party Bites
🥄 Final Thoughts
These Crispy Reuben Balls bring all the bold flavors of a deli sandwich into bite-sized bliss. Crunchy, cheesy, and loaded with corned beef, they’re made for game day, holiday parties, or whenever you want a snack that steals the show.
Tried them? Tag @chefmaniac on Instagram or leave a comment to tell us how they turned out! And subscribe for more crowd-friendly recipes!
These Golden Reuben Balls Are the Best Way to Use Corned Beef
Love a good Reuben sandwich? Imagine all that melty, tangy, cheesy goodness packed into a
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- ½ cup cream cheese, softened
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Oil, for frying
Instructions
- Make the Filling: In a large bowl, mix together shredded corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper until well combined.
- Form the Balls: Roll the mixture into small balls (about 1 inch wide) and place on a parchment-lined baking sheet.
- Set Up the Breading Station: Place flour in one shallow dish
- Beaten eggs in another
- Breadcrumbs in a third
- Bread the Balls: Coat each ball in flour, then dip in egg, and finally roll in breadcrumbs. Return them to the baking sheet.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry balls in batches, about 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan.
- Drain & Serve: Transfer to a plate lined with paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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