Description
These Reuben Balls are a delightful twist on the classic Reuben sandwich, combining corned beef, Swiss cheese, sauerkraut, and creamy cream cheese into bite-sized fried appetizers. Perfect for parties or a savory snack, they feature crispy golden exteriors with a flavorful, melty center, served with tangy Thousand Island dressing for dipping.
Ingredients
Filling
- 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
Coating
- 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)
For Frying & Serving
- Canola oil (for frying, amount as needed to deep fry)
- Thousand Island dressing, for dipping
Instructions
- Sauté Onions: Heat the vegetable oil in a skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 3-4 minutes.
- Add Corned Beef and Garlic: Stir in the chopped corned beef and minced garlic. Cook on medium-low heat for about 2 minutes until warmed through, allowing the flavors to meld.
- Incorporate Cream Cheese: Add the cream cheese to the skillet and stir until it melts completely and combines smoothly with the meat mixture. Then remove from heat.
- Add Remaining Filling Ingredients: Mix in the Swiss cheese, drained sauerkraut, chopped parsley, and grainy mustard. Stir thoroughly until all ingredients are well combined.
- Combine with Bread Crumbs: Add 3 tablespoons of the rye bread crumbs into the mixture and stir to combine, helping to bind the filling.
- Shape Balls: Allow the mixture to cool until it can be easily handled. Form the mixture into 1 1/2 inch diameter balls by rolling them with your hands.
- Coat with Flour: Roll each ball in all-purpose flour to lightly coat them. Place coated balls on a tray and refrigerate until completely cold, about 30 minutes.
- Dip in Egg Whites: Dip each floured ball into the egg whites, ensuring they are evenly coated.
- Coat with Bread Crumbs: Roll the egg white coated balls in the remaining rye bread crumbs, pressing gently to adhere the crumbs well. Return to the refrigerator and let them sit for at least 1 to 2 hours to firm up.
- Deep Fry: Heat canola oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
- Drain and Serve: Remove the Reuben Balls with a slotted spoon and drain on paper towels. Serve warm with Thousand Island dressing for dipping.
Notes
- Ensure the sauerkraut is well-drained and pressed to avoid excess moisture which can make the filling too wet.
- Allowing the balls to chill for 1-2 hours before frying helps them hold their shape during cooking.
- Use a thermometer to maintain oil temperature for even frying and to avoid greasy results.
- Leftover Reuben Balls can be reheated in an oven or air fryer for best texture retention.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
