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These mouth-watering Reuben Balls turn the beloved deli sandwich into tasty finger food that's sure to wow at any gathering. Every crunchy bite delivers all those classic Reuben flavors you crave, paired with a tangy dipping sauce that ties all the elements together beautifully.
I came up with these Reuben Balls during a football championship get-together when I wanted something different from typical party snacks. They were gone in minutes, and now my buddies ask me to bring them to every single hangout we plan.
Ingredients
- Corned beef: This gives the authentic taste we're after. Got leftovers? Perfect! But deli slices work great too.
- Sauerkraut: Brings that needed zing and cuts through the richness. Squeeze it dry so your balls stay firm.
- Swiss cheese: Gives that wonderful melt and nutty background. Try an aged variety for extra flavor punch.
- Cream cheese: Works as the glue for all ingredients. Make sure it's room temp for easy mixing.
- Dijon mustard: Adds that tiny kick that makes everything pop. Go for a good French brand if you can.
- Flour: Creates your first dredging layer. Regular works fine, though bread flour makes them extra crispy.
- Eggs: Helps your crumbs stick properly. Fresh from the farm eggs grip better to your mixture.
- Breadcrumbs: Give that satisfying crunch outside. Panko makes the best texture, but any type does the job.
- Vegetable oil: Gets you that beautiful golden outside. Pick something with a high smoke point like canola.
- Mayonnaise: Forms the base of your dipping sauce. Skip the light stuff for better taste.
- Ketchup: Adds sweet and tangy notes to your sauce. Look for ones without corn syrup.
- Pickle relish: Gives bits of crunch and zip in the sauce. Sweet kinds balance the spicy stuff nicely.
- Hot sauce: Puts that fiery touch in. Add more or less to match what you like.
- Smoked paprika: Gives that deep, smoky background. Spanish types pack the most flavor.
Step-by-Step Instructions
- Mix Your Base:
- Throw the corned beef, sauerkraut, Swiss cheese, cream cheese, and mustard into a big bowl and mix until everything's well combined. You want it sticky enough to hold shape when pressed. Stick it in the fridge to get firm, which makes rolling much easier later on.
- Shape Your Balls:
- Pull out the cold mixture and scoop it into roughly 1-inch balls. Wet your hands slightly to stop sticking as you work. Try to get bits of meat, cheese and kraut in each one for balanced flavor. Working with the cold mix helps them keep their shape during the next steps.
- Set Up Your Coating:
- Put flour, beaten eggs, and breadcrumbs in three separate bowls, side by side. This makes the job quick and less messy. Roll each ball in flour first to dry the surface, then dunk in egg to create stickiness, and finally roll in breadcrumbs for that crispy shell. Press the crumbs gently so they stick well.
- Cook Them Golden:
- Get your oil hot to 350°F for the best results. Drop balls carefully into the oil a few at a time so the temperature stays high. Cook about 2-3 minutes, turning now and then until they're deep golden all over. The inside should get hot enough to melt the cheese while the outside gets super crunchy. Put them on paper towels to soak up extra oil.
- Whip Up Your Sauce:
- Stir all sauce stuff together until smooth. It should be bright orange-pink and thick enough to coat the back of a spoon. Taste it and add more hot sauce if you want it spicier. You can make this ahead and keep it cold to let the flavors blend better.
- Time to Eat:
- Put your hot Reuben balls on a plate with the dipping sauce in the middle. For a fancy touch, sprinkle with chopped parsley or tiny pickle pieces. Serve them right away while they're still crunchy outside and gooey inside.
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The sauerkraut really makes these Reuben balls pop with flavor. I remember watching my grandma pack cabbages into big crocks down in the basement to make her own. While the grocery store stuff works just fine in this recipe, if you can get your hands on homemade or fancy sauerkraut, you'll notice an amazing flavor boost that takes these party bites to another level.
Make-Ahead Options
These Reuben balls are a host's dream for cutting down party-day stress. You can mix and shape the balls up to a day before your event. Just cover them on a parchment-lined tray in the fridge. You can even go through the breading step about 4 hours before cooking. The sauce actually gets better after sitting for a day or two in the fridge in a sealed container as all the flavors mingle. This lets you spread out the work and still wow your guests without running around like crazy right before they show up.
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Reheating and Storage
Your leftover Reuben balls will still taste great but won't stay as crispy in storage. Keep them in an airtight container in the fridge for up to 3 days. To get them hot and crunchy again, put them on a baking sheet in a 350°F oven for about 10 minutes. Don't use the microwave or they'll turn soggy. Want to keep them longer? Freeze cooked and cooled balls in a single layer, then toss them in a freezer bag where they'll last about a month. To heat from frozen, bake at 375°F for 15-20 minutes until they're hot all the way through. The sauce keeps in the fridge for up to a week, though you might need to stir it again before serving if it separates a bit.
Creative Variations
The traditional Reuben combo tastes amazing, but you can switch things up for fun. Try making a Rachel version with pastrami instead of corned beef and coleslaw replacing the sauerkraut for a sweeter twist. Don't eat meat? Sub in tempeh or seitan with some caraway seeds to mimic that rye bread flavor. Watching carbs? Crushed pork rinds make a great breadcrumb alternative for coating. Feel free to try different cheeses like Gruyère or Emmental for subtle flavor changes. You can also mix in finely chopped pickles for extra tang or add caraway seeds to your breadcrumb mix to capture that classic rye bread taste that usually comes with a Reuben sandwich.
Frequently Asked Questions
- → How do I keep Reuben Balls crispy?
Chill the filling before shaping them, cover generously in breadcrumbs, and fry at 350°F for that perfect crunch.
- → How can I tweak the heat in the sauce?
Add more or less smoked paprika and hot sauce to dial up or tone down the spiciness to your liking.
- → Which breadcrumbs are best for these?
Panko gives the crunchiest result, but regular breadcrumbs or crushed rye crackers can work great too.
- → Can these be made in advance?
Yes! Shape and freeze them raw, then fry straight from the freezer or rewarm after cooking for a tasty shortcut.
- → What’s the trick to frying these well?
Don’t overcrowd the pan, keep the oil at 350°F for even frying, and drain them on paper towels to keep them crunchy.