Description

Crispy Reuben Balls are a fun, bite-sized twist on the classic Reuben sandwich. These golden-fried appetizers combine corned beef, sauerkraut, Swiss cheese, and cream cheese inside a crunchy panko coating, served with a tangy Thousand Island-style dipping sauce. Perfect for parties, game nights, or any gathering.

Ingredients

For the Filling:

1 cup corned beef, finely chopped

1/2 cup sauerkraut, drained and squeezed dry

1/2 cup Swiss cheese, diced (or Gruyère/provolone)

4 oz cream cheese, softened

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

For Coating and Frying:

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for deep frying

For the Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon sweet pickle relish

1/2 teaspoon hot sauce

1/4 teaspoon smoked paprika

1/2 teaspoon Worcestershire sauce

1/4 teaspoon minced onion or onion powder

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Instructions

In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until uniform and creamy.
Cover and refrigerate the mixture for 30–45 minutes to firm up.
Once chilled, shape the mixture into 1–1.5-inch balls and place them on a lined baking sheet.
Set up a dredging station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
Coat each ball in flour, dip into egg, and roll in panko until fully coated. Repeat for all balls.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the balls in batches for 2–3 minutes or until golden brown and crispy. Avoid overcrowding.
Remove with a slotted spoon and drain on paper towels.
For the dipping sauce, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and onion powder until smooth. Adjust seasoning to taste.
Serve the Reuben Balls hot with the dipping sauce on the side.

Notes

Substitute pastrami for corned beef for a smokier flavor.

Bake at 400°F for 15–18 minutes or air fry at 375°F for 10–12 minutes as a lighter option.

Make ahead by shaping and refrigerating up to a day in advance.

Keep warm in a 200°F oven on a wire rack until serving.

Freeze before frying for up to 2 months; fry directly from frozen.

Nutrition

Serving Size: 2 balls
Calories: 230
Sugar: 1g
Sodium: 360mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 9g
Cholesterol: 55mg