Name: Reuben Balls Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1/2 cup chopped onion; 12 ounces corned beef, cooked, trimmed, and chopped; 2 cloves garlic, minced; 4 ounces cream cheese, room temperature; 2/3 cup Swiss cheese, chopped or grated; 1 can sauerkraut, drained and squeezed dry (14 oz); 2 tablespoons chopped parsley; 2 teaspoons grainy mustard; 8 slices rye bread, toasted and processed into crumbs (about 1 1/2 cups); 1/2 cup all-purpose flour; 2 large egg whites (about 1/4 cup); Canola oil (for frying, amount as needed to deep fry); Thousand Island dressing, for dipping

Jump to Recipe· 3.9 from 10 reviews

I’m so excited to share this Reuben Balls Recipe with you because it truly takes all the best flavors of a classic Reuben sandwich and transforms them into the perfect bite-sized appetizer. I love how each ball packs a punch of tender corned beef, melty Swiss cheese, tangy sauerkraut, and that creamy zing from cream cheese, all wrapped in a crispy golden crust. Making these Reuben balls is a fun process, and they’re always a huge hit whenever I bring them to parties or family gatherings. If you’re a fan of comfort food with a twist, you’ll want to keep this recipe in your back pocket!

Why You'll Love This Reuben Balls Recipe

What makes this Reuben Balls Recipe truly special to me is the way it captures that iconic Reuben sandwich flavor but in a totally new, fun form. Every bite is bursting with the savory corned beef and gooey Swiss cheese, with just the right amount of tang from the sauerkraut and a subtle creaminess from the cream cheese. The grainy mustard adds this lovely depth, and then everything is coated in crunchy rye bread crumbs for a texture contrast that is seriously addictive.

The ease of preparation surprises a lot of my friends when I make this dish. You don’t need to be an expert chef to pull it off, but the result feels impressive and unique. I especially love that you can make the balls ahead of time and then fry them when guests arrive or when you’re ready to eat, which makes entertaining stress-free. Whether it’s a casual game night, holiday gathering, or just a special weeknight treat, this recipe stands out because it’s delicious, nostalgic, and perfectly shareable.

Ingredients You'll Need

In a black frying pan on a stove with a metal grate, there is a mixture of ground meat that is light pink and partially cooked with small bits of translucent cooked onions mixed in. On top of the meat, there is a thick layer of pale yellow shredded cheese and dollops of grainy light brown mustard scattered around. Bright green chopped parsley is sprinkled on top of the cheese and mustard, adding a fresh contrast. A black spatula is resting inside the pan near the edge. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and essential, each bringing something important to the table—from the tangy sauerkraut and savory corned beef to the luscious cream cheese and crunchy rye crumbs that give these balls their perfect texture and flavor harmony.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Vegetable oil: Needed for sautéing onions gently to develop sweetness.
Chopped onion: Adds subtle aromatic flavor and texture.
Corned beef: The star protein, cooked and chopped for easy mixing.
Minced garlic: Gives a little aromatic kick to complement the beef.
Cream cheese: Provides creaminess that binds ingredients smoothly.
Swiss cheese: Melts beautifully, adding nutty, mild sharpness.
Sauerkraut: Drained and squeezed dry, it brings signature tang and moisture balance.
Chopped parsley: Freshness and a bit of herbal brightness.
Grainy mustard: Offers subtle spiciness and complexity.
Rye bread crumbs: Toasted and processed for that classic Reuben flavor and crispy coating.
All-purpose flour: Helps the balls hold their shape and stick to egg wash.
Egg whites: Used as a binder and to help the breadcrumbs stick for frying.
Thousand Island dressing: The perfect dip to complete the Reuben experience.

Directions

Step 1: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until it softens and becomes translucent, about 5 minutes.

Step 2: Stir in the corned beef and minced garlic, cooking on medium-low heat for about 2 minutes just until the beef warms through and the garlic is fragrant. Be careful not to brown the garlic.

Step 3: Add the cream cheese to the pan and stir until it melts completely and blends with the corned beef mixture. Remove the skillet from the heat to cool slightly.

Step 4: Mix in the Swiss cheese, drained sauerkraut, chopped parsley, and grainy mustard until everything is well combined.

Step 5: Stir in about 3 tablespoons of the rye bread crumbs to the mixture to help bind it, then let the mixture cool until it’s easy to handle—this usually takes about 15 to 20 minutes.

Step 6: Once cooled, shape the mixture into 1 ½-inch balls using your hands or a small cookie scoop for consistent sizing.

Step 7: Roll each ball lightly in flour, then place them on a tray and refrigerate until completely chilled, about 30 minutes.

Step 8: Dip each cooled ball into the egg whites to coat evenly.

Step 9: Roll the egg-coated balls in the remaining rye bread crumbs, ensuring full coverage. Place them back on the tray and refrigerate for at least 1 to 2 hours so they become firm before frying.

Step 10: Heat canola oil in a deep skillet or fryer to 350°F (175°C). Fry the Reuben balls in batches until they turn golden brown and crispy, about 2 to 3 minutes per batch.

Step 11: Drain the fried balls on paper towels and serve warm with Thousand Island dressing for dipping.

Servings and Timing

This recipe makes approximately 8 servings, perfect for sharing around the table or at a party. The prep time is about 45 minutes to 1 hour, including chopping and mixing. You’ll want to set aside 1 to 2 hours for chilling the balls so they hold together well when fried. The cooking (frying) time is quick, around 10 minutes total. Overall, plan for roughly 3 hours and 10 minutes from start to finish, factoring in chilling and resting times.

How to Serve This Reuben Balls Recipe

The image shows 27 uncooked meatballs, each covered in white flour, arranged in rows on a metal cooling rack. The meatballs are roughly round with uneven textures and spots of raw red meat visible through the flour coating. The rack sits on a white marbled textured countertop dusted with flour. The lighting is warm, casting soft shadows around the meatballs and highlighting their powdery flour layer. Photo taken with an iphone --ar 4:5 --v 7

When I serve these Reuben balls, I love setting them out warm on a beautiful platter with a generous bowl of Thousand Island dressing for dipping. The creamy, tangy dressing perfectly complements the savory, cheesy filling and crispy exterior. For sides, coleslaw or a simple green salad with a light vinaigrette works wonderfully to balance the richness. Roasted or crispy potato wedges also make a fantastic companion to really complete the comfort food vibe.

Presentation-wise, I like to garnish the serving tray with a sprinkle of fresh parsley or chives to add a pop of color and freshness. Arranging the balls in a circular pattern with dipping sauce in the center always gets compliments and encourages everyone to dig in. For beverages, a crisp pilsner or a light, citrusy white wine like Sauvignon Blanc pairs beautifully. If you prefer cocktails, a classic gin and tonic or a whiskey sour complements the bold flavors beautifully. For a non-alcoholic option, sparkling water with a twist of lemon brightens the palate.

This appetizer is fantastic for any occasion, be it a family dinner, holiday gathering, or casual get-together. I prefer to serve them hot or warm so the cheese is perfectly melty and the crust stays crisp. Room temperature also works if you’re setting up a buffet, but I always try to heat them slightly before serving for the best experience.

Variations

I love switching things up with this Reuben Balls Recipe depending on what I have on hand or dietary needs. For example, you can swap the corned beef for thinly sliced pastrami or even cooked shredded chicken for a different protein profile. To make it gluten-free, I find that using gluten-free rye or pumpernickel bread processed into crumbs and a gluten-free flour blend works well without sacrificing that classic taste and texture.

If you want to make these vegetarian, try replacing the corned beef with sautéed mushrooms and adding a bit of smoked paprika to keep that smoky vibe. For a creamier twist, mix in a little shredded mozzarella with the Swiss cheese. You can also experiment with different cooking methods like baking the balls in the oven if you’re avoiding frying, though they won’t get quite as crispy but will still be delicious and easier on cleanup.

For more bold flavor, I sometimes add a dash of horseradish or swap the grainy mustard for a spicy Dijon mustard to give it an extra kick. The beauty of this recipe is its flexibility, so feel free to get creative and make it your own!

Storage and Reheating

Storing Leftovers

If you have leftovers, store the Reuben balls in an airtight container in the refrigerator. They’ll keep well for up to 3 days. I like to lay them out in a single layer or separate layers with parchment paper to prevent them from sticking together. This way, they stay crispier when reheated.

Freezing

You can definitely freeze these Reuben balls for up to 2 months. Before frying, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to eat, fry them straight from the freezer, just adding a minute or two to the cooking time to ensure they heat through and become crispy on the outside.

Reheating

The best way to reheat Reuben balls and keep that signature crispy crust is to warm them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it tends to make the crust soggy and the cheese can overcook. You can also re-crisp them in a hot skillet with a little oil for a few minutes per side. Make sure they’re heated through and serve immediately for the best texture and flavor.

FAQs

Can I prepare Reuben balls ahead of time and freeze them?

Absolutely! You can assemble the balls, freeze them on a baking sheet until firm, then store them in a freezer-safe container. They’re perfect for making in advance and frying fresh whenever you want a delicious snack or appetizer.

What can I use instead of Thousand Island dressing for dipping?

If you’re not a fan of Thousand Island, Russian dressing or a creamy horseradish sauce are fantastic alternatives that still complement the bold flavors of the Reuben balls beautifully.

How do I ensure the balls hold together when frying?

Chilling the balls thoroughly before frying is key. The flour coating and egg white dip help the bread crumbs stick and form a crust that keeps everything intact, so don’t skip that 1-2 hour refrigeration step.

Can this recipe be made vegan?

To make a vegan version, substitute corned beef with seasoned jackfruit or mushrooms, use vegan cream cheese and cheese alternatives, and make sure your bread crumbs are vegan-friendly. The taste will be different but still satisfying.

Is it possible to bake Reuben balls instead of frying?

Yes, baking is an option if you want a lighter version. Arrange the balls on a parchment-lined baking sheet, spray with a little oil, and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through until golden and crispy.

Conclusion

I hope you give this Reuben Balls Recipe a try soon because it’s one of my all-time favorite ways to enjoy those classic Reuben flavors in a fun, shareable form. It’s easy enough to make at home, offers a crowd-pleasing taste, and never fails to impress. Once you bite into that crispy exterior and melty cheesy center, you’ll understand why I keep coming back to this recipe time and again. Trust me, these Reuben balls are a game-changer for any occasion!