Have you ever tried to eat a Reuben sandwich without making a complete mess? It’s a delicious disaster. Sauerkraut and dressing spilling out, rye bread barely holding on. I love them, but they’re not exactly a clean, one-bite party food.
That’s what got me thinking. How could I pack all that amazing flavor into something you can pop in your mouth? After a few tries in the kitchen, these Crispy Reuben Balls were born.
They have everything you love—the corned beef, the melty Swiss, the tangy sauerkraut—all rolled up in a crunchy little ball. Trust me, these are the party snack you’ve been looking for.
Recipe Quick View
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 mins | 15 mins | 40 mins |
| (+ 1 hr chill time) |
What You’ll Need
Here’s the simple list of ingredients to make this happen. Nothing too fancy, I promise.
- 1 pound cooked corned beef, chopped very fine
- 1 cup sauerkraut, squeezed very dry and chopped
- 8 ounces Swiss cheese, shredded
- 1/2 cup Thousand Island dressing, plus more for dipping
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups pumpernickel or rye breadcrumbs
- Vegetable oil, for frying
Tools You’ll Need
You don’t need a pro kitchen for this. Just a few basic tools will do the trick.
- Large mixing bowl
- Baking sheet with parchment paper
- Three shallow dishes (for breading)
- A cookie scoop (about 1.5 tablespoons)
- A large, heavy-bottomed pot or Dutch oven
- Tongs or a slotted spoon
- Wire rack for draining
How to Make Crispy Reuben Balls
This is where the magic happens. Don’t rush these steps, and you’ll get perfect results.
Step 1: In a large bowl, mix together the finely chopped corned beef, the super-dry sauerkraut, shredded Swiss cheese, and the Thousand Island dressing. Stir it until everything is well combined.
Step 2: Spread the mixture onto the baking sheet lined with parchment paper. Cover it with plastic wrap and chill it in the fridge for at least one hour. This step is super important, it makes the mixture firm enough to roll.
Step 3: Once chilled, use a cookie scoop to portion out the mixture. Roll each portion between your hands to form tight little balls. Place them back on the baking sheet.
Step 4: Set up your breading station. Put the flour in the first shallow dish, the beaten eggs in the second, and the breadcrumbs in the third.
Step 5: Roll each ball first in the flour, then dip it completely in the egg, and finally, coat it thoroughly with the breadcrumbs. Place the breaded balls back on the baking sheet.
Step 6: Heat about 3 inches of oil in your pot to 350°F. Carefully place a few balls into the hot oil, making sure not to crowd the pot.
Step 7: Fry for about 2-3 minutes, or until they are a deep golden brown and crispy.
Step 8: Use tongs to remove the balls from the oil and let them drain on a wire rack. Serve them warm with extra Thousand Island dressing for dipping.
Pro Tips
I’ve made these a million times. Here are a few tricks I’ve learned along the way.
Squeeze That Sauerkraut!
I can’t say this enough. Your sauerkraut needs to be DRY. Put it in a cheesecloth or a few paper towels and squeeze all the liquid out. Wet filling will make your Reuben balls soggy and they might fall apart when frying.
Don’t Skip the Chill Time
Chilling the filling is not just a suggestion. A warm, soft filling is impossible to roll into balls. An hour in the fridge makes it firm and easy to handle, which means your balls will hold their shape.
Use a Cookie Scoop
Want all your Reuben balls to be the same size? A cookie scoop is your best friend. It makes the process faster and ensures they all cook evenly. No one wants one giant, undercooked ball and one tiny, burnt one.
Check Your Oil Temperature
If your oil is too cold, the balls will soak it up and get greasy. If it’s too hot, the outside will burn before the cheese inside gets melty. 350°F is the sweet spot. A thermometer helps, but you can also drop a breadcrumb in; if it sizzles nicely, you’re good to go.
Substitutions and Variations
Don’t have something on the list? Or just want to mix it up? No problem.
| Original Ingredient | Good Swap | Notes |
|---|---|---|
| Corned Beef | Pastrami, Turkey | Pastrami is spicier. |
| Swiss Cheese | Provolone, Gruyere | Changes the flavor. |
| Pumpernickel Crumbs | Rye, Panko | Panko is lighter. |
- Make a “Rachel” Ball: Swap the corned beef and sauerkraut for pastrami and coleslaw. It’s a whole different kind of delicious.
- Add Some Spice: Mix in a pinch of cayenne pepper or some finely diced jalapeños into the filling for a little kick.
- Air Fryer Method: You can make these in an air fryer. Spray the breaded balls with cooking spray and air fry at 375°F for 8-10 minutes, flipping halfway through, until golden and crispy. They won’t be as deeply brown as fried ones, but they’re still great.
Make-Ahead and Storage Tips
These are great for making ahead of time, which is perfect for parties.
Make-Ahead
You can prepare the balls all the way through the breading step. Place them on a baking sheet and freeze them solid. Once frozen, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a minute or two to the cooking time.
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 3 days.
To reheat, do not use the microwave. It will make them soggy. Place them on a baking sheet and bake at 375°F for 5-7 minutes, or until they are heated through and crispy again. An air fryer also works great for reheating.
FAQs
Q1. Why did my Reuben balls fall apart in the fryer?
Ans: This usually happens for two reasons. Either your filling was too wet (you didn’t squeeze the sauerkraut enough!), or your oil wasn’t hot enough. Hot oil quickly cooks the outside, creating a crust that holds everything together.
Q2. Can I bake these instead of frying them?
Ans: Yes, you can. Place the breaded balls on a baking sheet, spray them with cooking oil, and bake at 400°F for 15-20 minutes, flipping them halfway through. They won’t be quite as crispy as the fried version, but they are still very tasty.
Q3. Can I use store-bought breadcrumbs?
Ans: Absolutely. Panko breadcrumbs work great if you can’t find rye or pumpernickel crumbs. You can also make your own by toasting a few slices of rye or pumpernickel bread until they are very dry, then crushing them or pulsing them in a food processor.
Wrapping Up
That’s all there is to it. These little bites are a huge hit every time I make them, and they are way easier than they look.
Now it’s your turn. Give this recipe a try for your next get-together or just for a fun snack. Let me know how it goes in the comments below. I’d love to hear if you made any fun changes
