RecipesAppetizerMeat Appetizer reuben balls
These Reuben Balls are a fun and delicious twist on the classic Reuben sandwich, perfect as a meaty appetizer for any gathering.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups corned beef finely chopped
- 1 cup sauerkraut drained and chopped
- 1 cup swiss cheese shredded
- ¼ cup cream cheese softened
- ½ cup breadcrumbs plain
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg beaten
- 1 cup flour for dredging
- 2 eggs beaten for breading
- 2 cups panko breadcrumbs
- oil for frying
Instructions
Instructions
- In a large bowl, combine corned beef, sauerkraut, swiss cheese, cream cheese, plain breadcrumbs, garlic powder, onion powder, and one beaten egg.
- Mix until well combined.
- Roll mixture into about 1-inch balls and place them on a parchment-lined baking sheet.
- Chill balls in the refrigerator for at least 30 minutes to firm up.
- Prepare breading stations: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chilled ball in flour, then egg, then panko breadcrumbs, coating evenly.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry Reuben Balls in batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels and serve warm.
Notes
Serve with Russian or Thousand Island dressing for a classic Reuben flavor.
