Why You’ll Love This Recipe

I love this recipe because it transforms a beloved deli sandwich into an easy-to-eat, crowd-pleasing appetizer. The combination of corned beef, sauerkraut, Swiss cheese, and cream cheese makes every bite rich and flavorful, while the crisp panko coating gives the perfect crunch. These Reuben Balls are also great for prepping ahead—I can chill the mixture and fry them fresh right before serving. Paired with a spicy Thousand Island-style dipping sauce, they’re always the first thing to disappear from the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Filling:
Corned beef, finely chopped
Sauerkraut, drained and squeezed dry
Swiss cheese, diced (Gruyère or provolone can also be used)
Cream cheese, softened
Dijon mustard
Garlic powder
Onion powder
Salt and black pepper, to taste

For Coating and Frying:
All-purpose flour
Eggs, beaten
Panko breadcrumbs
Vegetable oil, for deep frying

For the Dipping Sauce:
Mayonnaise
Ketchup
Sweet pickle relish
Hot sauce
Smoked paprika
Worcestershire sauce
Minced onion or onion powder

Directions

1. I begin by making the filling. In a large mixing bowl, I combine the finely chopped corned beef, drained sauerkraut, diced Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. I mix everything thoroughly until it forms a creamy, uniform mixture.

2. I cover the bowl with plastic wrap and refrigerate it for about 30–45 minutes to let the filling firm up. This makes shaping much easier.

3. Once chilled, I take small portions of the mixture and roll them into smooth 1 to 1.5-inch balls. I place the formed balls on a lined baking sheet so they’re ready for coating.

4. Next, I set up a dredging station with three shallow bowls—one for flour, one for beaten eggs, and one for panko breadcrumbs.

5. I coat each ball in flour first, shaking off any excess, then dip it into the egg, and finally roll it in panko until fully covered. I repeat this with all the Reuben Balls.

6. In a deep pot, I heat vegetable oil over medium heat to 350°F (175°C). I test the oil by dropping in a small piece of bread—it should sizzle and turn golden quickly.

7. I carefully fry the coated Reuben Balls in small batches for about 2–3 minutes or until they turn golden brown and crispy. I make sure not to overcrowd the pot to maintain an even temperature.

8. Once fried, I remove them with a slotted spoon and place them on paper towels to drain any excess oil.

9. While they cool slightly, I prepare the dipping sauce by mixing mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and onion powder in a bowl. I stir until smooth and taste to adjust seasoning.

10. I serve the hot Reuben Balls on a platter with the spicy dipping sauce on the side. They’re best enjoyed warm for the perfect combination of crunch and creamy filling.

Servings and Timing

This recipe makes about 20–24 Reuben Balls. It takes approximately 20 minutes to prep, 30–45 minutes to chill, and 15 minutes to cook, for a total time of about 1 hour and 15 minutes.

Variations

Sometimes I swap the corned beef for pastrami for a smokier flavor. I also love experimenting with different cheeses—Gruyère, provolone, or even sharp cheddar all work well. For a baked version, I brush the balls lightly with oil and bake them at 400°F for 15–18 minutes, flipping halfway through. When I want a milder flavor, I skip the hot sauce in the dip or replace it with a dash of honey mustard.

Storage/Reheating

I store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in an oven or air fryer at 375°F for 5–7 minutes to bring back the crispiness. I avoid microwaving since it softens the coating. The dipping sauce can be stored separately in the fridge for up to a week.

FAQs

Can I make the Reuben Balls ahead of time?

Yes, I often prepare and shape them in advance, refrigerate, and fry them just before serving.

Can I bake them instead of frying?

Yes, I bake them at 400°F for 15–18 minutes, flipping once for even browning.

What can I use instead of corned beef?

Pastrami, roast beef, or even deli turkey can work as substitutes.

How do I make them gluten-free?

I replace the flour with gluten-free flour and use gluten-free breadcrumbs.

Can I freeze the Reuben Balls?

Yes, I freeze them before frying. When ready to cook, I fry them directly from frozen, adding an extra minute or two.

What oil works best for frying?

I prefer vegetable or canola oil since both have high smoke points and neutral flavors.

Can I use store-bought Thousand Island dressing for the dip?

Absolutely, but I like making my own for a fresher, more customized flavor.

Can I air fry these?

Yes, I air fry them at 375°F for about 10–12 minutes until golden and crispy.

What cheese works best in this recipe?

Swiss cheese is classic, but Gruyère or provolone melt beautifully too.

How can I keep them warm for serving?

I place them in a 200°F oven on a wire rack until ready to serve—they stay crisp without getting soggy.

Conclusion

These Crispy Reuben Balls are my go-to party appetizer whenever I want something savory, crunchy, and full of flavor. I love how they combine everything I adore about a Reuben sandwich into one delicious bite-sized treat. With their cheesy filling, tangy sauerkraut, and spicy dipping sauce, they’re guaranteed to be a hit at any event—and trust me, they’ll disappear fast.