R&R's Reuben Balls Recipe for Your Pressure Cooker
A crispy, cheesy twist on the classic Reuben sandwich, these pressure cooker Reuben Balls are packed with corned beef, sauerkraut, and Swiss cheese—perfect for entertaining or snacking.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups cooked corned beef shredded or finely chopped
- 1 cup sauerkraut well drained
- 1 cup Swiss cheese shredded
- 4 oz cream cheese softened
- 1 tablespoon Dijon mustard
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs preferably panko
- 1 teaspoon garlic powder
- 1 cup oil for frying if air fryer not used
Instructions
Instructions
- In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard until well mixed.
- Scoop about 1 tablespoon of mixture and roll into a ball. Repeat until all mixture is used.
- Roll each ball in flour, then dip into beaten eggs, and finally coat with breadcrumbs mixed with garlic powder.
- Place the balls in the refrigerator for 10-15 minutes to firm up.
- Add 1 cup water to your pressure cooker and place a trivet inside.
- Place the balls on a heatproof tray or basket on the trivet and cook on high pressure for 5 minutes. Quick release.
- If using an air fryer, transfer balls and air fry at 400°F for 6-8 minutes until golden brown. Alternatively, fry in hot oil until crispy.
- Serve hot with Russian or Thousand Island dressing for dipping.
Notes
Make sure to thoroughly drain the sauerkraut to avoid excess moisture. These balls freeze well before air frying!