Reuben Balls Pressure Cooker Recipe That You Gonna Love
These crispy Reuben balls combine corned beef, sauerkraut, Swiss, and cream cheese into an epic fried snack or appetizer. Fry, air fry, or bake for crunchy outside and tender cheesy inside joy!
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy-bottomed pot
- 3 Small bowls For breading station
- 1 Baking sheet
Ingredients
Main ingredients
- 2 cups Cooked corned beef finely chopped
- 1 cup Sauerkraut drained and chopped
- 1 cup Shredded Swiss cheese
- 8 oz Cream cheese softened
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Black pepper
- 1 cup All-purpose flour
- 2 Large eggs beaten
- 2 cups Seasoned breadcrumbs
Instructions
Instructions
- In a large bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, onion powder, and black pepper. Mix well but don't overwork.
- Form into 1-inch balls, place on a baking sheet, and refrigerate for 20 minutes to firm.
- Set up breading station with 3 bowls: flour, beaten eggs, and seasoned breadcrumbs.
- Roll each ball in flour, then egg, then breadcrumbs. Set aside.
- Heat oil to 350°F in a fryer or heavy pot.
- Fry balls in small batches for 3–4 minutes until golden. Drain on paper towels.
- Serve hot with spicy dip if desired.
Notes
Try air frying or baking at 400°F for 15-20 mins flipping halfway if you'd prefer to avoid deep frying.