R&R's Reuben Balls Pressure Cooker Recipe
Crispy on the outside and creamy on the inside, these Reuben Balls made in a pressure cooker are packed with corned beef, sauerkraut, and cheese, fried to golden perfection with just the right amount of tang and crunch.
Equipment
- 1 Mixing bowl large
- 1 Deep heavy saucepan for frying
- 1 Parchment-lined tray for chilling
Ingredients
Main Ingredients
- 12 oz Hormel corned beef one can
- 14 oz Frank's sauerkraut drained, rinsed, chopped, and dried
- 4 oz Cream cheese softened
- 4 oz Swiss cheese shredded
- 1.5 tablespoon Minced dried onion
- 1 cup All-purpose flour for batter
- 1 cup Milk
- 1 cup Plain dried breadcrumbs
- 3 cups Vegetable oil for deep frying
- 0.5 cup Thousand island or Russian salad dressing optional for dipping
Instructions
Instructions
- Open the can of corned beef and break it up with a fork in a large bowl.
- Add sauerkraut, cream cheese, Swiss cheese, and minced onion. Mix until combined into a sticky mixture.
- Shape mixture into 1 to 1.5-inch balls. Place on parchment-lined tray and refrigerate for 30 minutes.
- In one bowl, mix flour and milk into a thick batter. Place breadcrumbs in a second bowl.
- Dip each chilled ball into the batter, then roll in breadcrumbs until fully coated.
- Heat vegetable oil in a deep saucepan to 350°F.
- Fry balls in batches for 2–3 minutes until golden brown.
- Remove and drain on paper towels.
- Serve warm with optional dipping sauce.
- Store leftovers in fridge up to 4 days or freeze for up to 2 months.
Notes
For best results, freeze shaped balls before coating if prepping ahead. Dipping sauce optional but highly recommended. Reheat in air fryer or hot oven for best texture.