why make this recipe
Reuben Balls are a fun twist on the classic Reuben sandwich. They are crispy on the outside and filled with delicious flavors from corned beef, sauerkraut, and Swiss cheese. These bite-sized treats are perfect for parties, game days, or just when you’re craving something tasty. Plus, the spicy Thousand Island dipping sauce adds a kick that makes these balls irresistible!
how to make Reuben Balls
Ingredients:
- 1 cup cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese, softened
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil for frying
- Dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1 tablespoon hot sauce
Directions:
- In a mixing bowl, combine shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, caraway seeds, salt, and pepper. Mix until well combined.
- Roll the mixture into golf ball-sized balls.
- Coat each ball in breadcrumbs, then dip in beaten eggs, and roll in breadcrumbs again for a double coating.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the Reuben Balls in batches until golden brown, about 3-4 minutes.
- In a separate bowl, mix mayonnaise, ketchup, horseradish, hot sauce, and any additional seasonings to prepare the spicy dipping sauce.
- Drain the fried Reuben Balls on paper towels. Serve hot with the dipping sauce on the side.
how to serve Reuben Balls
Reuben Balls are best served hot and crispy. Place them on a platter and arrange the spicy Thousand Island dipping sauce in a small bowl for easy access. These make great appetizers or snacks at gatherings, and they pair nicely with beer or your favorite beverages.
how to store Reuben Balls
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to restore their crispness.
tips to make Reuben Balls
- Make sure to drain the sauerkraut well to avoid a soggy mixture.
- Feel free to adjust the spices in the dipping sauce according to your taste.
- You can use panko breadcrumbs for extra crunch.
- If you want to make them spicier, add more hot sauce to the dipping sauce.
variation
For a vegetarian option, you can replace the corned beef with mushrooms or tempeh, and add additional veggies to the mixture. This way, you can enjoy similar flavors without the meat!
FAQs
1. Can I bake Reuben Balls instead of frying them?
Yes, you can bake them! Place the balls on a baking sheet lined with parchment paper and spray with cooking oil. Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
2. Can I freeze Reuben Balls before frying?
Definitely! You can freeze the uncooked balls. Just make sure they are arranged in a single layer on a baking sheet until frozen, then transfer them to a freezer bag. Fry them directly from frozen, but you may need to add a few more minutes to the cooking time.
3. What can I substitute for Swiss cheese?
If you’re not a fan of Swiss cheese, you can substitute it with Gruyere, mozzarella, or even cheddar for a different flavor profile.
Reuben Balls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Crispy Reuben Balls filled with corned beef, sauerkraut, and Swiss cheese, served with a spicy Thousand Island dipping sauce.
Ingredients
- 1 cup cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese, softened
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil for frying
- Dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1 tablespoon hot sauce
Instructions
- In a mixing bowl, combine shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, caraway seeds, salt, and pepper. Mix until well combined.
- Roll the mixture into golf ball-sized balls.
- Coat each ball in breadcrumbs, then dip in beaten eggs, and roll in breadcrumbs again for a double coating.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the Reuben Balls in batches until golden brown, about 3-4 minutes.
- In a separate bowl, mix mayonnaise, ketchup, horseradish, hot sauce, and any additional seasonings to prepare the spicy dipping sauce.
- Drain the fried Reuben Balls on paper towels. Serve hot with the dipping sauce on the side.
Notes
Make sure to drain the sauerkraut well to avoid a soggy mixture. Adjust spices in the dipping sauce according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg
Keywords: Reuben Balls, appetizers, fried snacks, party food, game day recipes
