Reuben Balls in the Pressure Cooker
These Reuben balls, packed with corned beef, Swiss cheese, and sauerkraut, are pressure-cooked to tender perfection and fried to golden crispness—a mouthwatering crowd-pleaser!
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy pot For frying
- 1 Slotted spoon
Ingredients
Main Ingredients
- 2 cups chopped corned beef
- 1 ½ cups shredded Swiss cheese
- 1 cup sauerkraut drained and chopped
- ¼ cup cream cheese softened
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups seasoned breadcrumbs
- vegetable oil for frying
Instructions
Instructions
- Combine corned beef, Swiss cheese, sauerkraut, cream cheese, onion powder, garlic powder, and black pepper in a large bowl. Mix until well blended.
- Shape the mixture into 1-inch balls and place on a baking sheet. Freeze for 20 minutes to firm up.
- Prepare three bowls for breading: one with flour, one with beaten eggs, and one with seasoned breadcrumbs.
- Roll each chilled ball in flour, then dip in eggs, and coat with breadcrumbs. Press breadcrumbs gently to help them stick.
- Heat vegetable oil in a deep pan to 350°F.
- Fry the balls in batches for 3-4 minutes until golden and crispy.
- Drain on paper towels and serve hot with spicy Thousand Island dipping sauce.
Notes
For maximum crunch, serve immediately after frying. Leftovers can be refrigerated or frozen and reheated for a crispy result.