R&R's Reuben Balls Pressure Cooker Recipe
Crispy and savory Reuben balls prepared quickly in a pressure cooker and finished with a golden fry. Each bite delivers cheesy, tangy, and meaty goodness perfect for snack time or appetizers.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz Corned beef Hormel brand, canned
- 14 oz Sauerkraut rinsed, drained, chopped, dried well (Franks brand recommended)
- 4 oz Cream cheese softened to room temperature
- 4 oz Swiss cheese shredded
- 1.5 tablespoon Dried minced onion
- 1 cup All-purpose flour for dredging
- 1 cup Milk for dredging
- 1 cup Plain dried breadcrumbs
- 3 cups Vegetable oil for frying or about 2 inches depth in heavy pan
- 0.5 cup Thousand Island or Russian salad dressing optional, for dipping
Instructions
Instructions
- Dump corned beef, sauerkraut, cream cheese, Swiss cheese, and dried onion into a mixing bowl.
- Mix everything thoroughly until fully combined.
- Cover bowl with plastic wrap and chill in refrigerator for at least 1 hour.
- Form mixture into 1 to 1.5 inch balls using hands or scoop.
- Prepare three bowls for dredging: one with flour, one with milk, one with breadcrumbs.
- Roll each ball in flour, dip in milk, roll in breadcrumbs to coat.
- Arrange balls on parchment-lined baking sheet.
- Heat vegetable oil in deep pan over medium-high heat to 350 b0F.
- Fry balls in small batches 2 to 3 minutes until golden brown. Drain on paper towels. Serve hot with dressing if desired.
Notes
For a lighter option, you can also bake Reuben balls at 400 b0F for 15 minutes. Store leftovers in fridge for up to 4 days or freeze uncooked balls for later frying. Reheat fried balls in oven to keep crisp.