Description
Crispy Reuben Balls are a delightful appetizer that combines the classic flavors of a Reuben sandwich into bite-sized, crispy fried balls. Made with shredded corned beef, sauerkraut, Swiss cheese, and a hint of Dijon mustard, these savory balls are coated with breadcrumbs and fried to golden perfection, making them perfect for parties or a tasty snack.
Ingredients
Scale
Filling
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Breading
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Other
- Oil for frying
Instructions
- Combine Filling Ingredients: In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix thoroughly until the ingredients are fully incorporated into a uniform mixture.
- Form Balls: With clean hands, shape the mixture into small balls about 1 inch in diameter. Place each ball on a baking sheet lined with parchment paper to keep them from sticking.
- Prepare Breading Stations: Set out three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs to set up for breading the balls.
- Bread the Balls: Roll each ball first in the flour to coat lightly, then dip it into the beaten eggs ensuring full coverage, and finally roll it thoroughly in the breadcrumbs. Place the breaded balls back onto the parchment-lined baking sheet.
- Fry the Reuben Balls: Heat oil in a deep skillet or fryer over medium heat until hot. Carefully add the breaded balls in batches to the hot oil. Fry each batch for approximately 3-4 minutes per side or until they turn golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the fried balls from the oil and drain them on paper towels to remove excess oil. Serve warm with additional Dijon mustard or your preferred dipping sauce for an extra burst of flavor.
Notes
- Ensure the sauerkraut is well-drained to prevent soggy Reuben balls.
- Do not overcrowd the skillet when frying to maintain oil temperature and achieve even crispiness.
- You can prepare the balls ahead of time, bread them, and refrigerate before frying for convenience.
- Serve immediately after frying for the best texture and flavor.
