I love how these Crispy Reuben Balls turn all the classic Reuben sandwich flavors into a fun, bite-sized appetizer. They are creamy on the inside, packed with savory corned beef and tangy sauerkraut, and perfectly crisp on the outside. I often make them for gatherings because they disappear fast and always get great reactions.
Why You’ll Love This Recipe
I like this recipe because it is simple, comforting, and full of bold flavors. I enjoy how the Swiss cheese and cream cheese melt together, while the Dijon mustard adds just the right kick. I also appreciate that these are easy to prep ahead, making them perfect for parties or game nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups shredded cooked corned beef
1 cup drained, chopped sauerkraut
1 cup shredded Swiss cheese
1/2 cup softened cream cheese
1 tablespoon Dijon mustard
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
Directions
I start by mixing the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a large bowl until everything is well combined. I then shape the mixture into small balls, about the size of a golf ball.
Next, I dip each ball into the beaten eggs and roll it in the breadcrumbs until fully coated. I heat oil in a deep skillet over medium heat and fry the balls in batches, turning them gently until they are golden brown and crispy on all sides. I remove them and place them on paper towels to drain before serving.
Servings And Timing
I usually get about 20 to 24 Reuben balls from this recipe.
Preparation time is around 15 minutes, and cooking takes about 10 to 12 minutes. In total, I have these ready in under 30 minutes.
Variations
I sometimes swap Swiss cheese for Gruyère for a slightly nuttier flavor. When I want extra crunch, I use panko breadcrumbs instead of regular ones. I also like adding a pinch of caraway seeds to lean more into traditional Reuben flavors.
Storage/Reheating
I store leftover Reuben balls in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer to keep them crispy. I avoid the microwave when possible, since it softens the coating.
FAQs
Can I bake these instead of frying?
I have baked them at 400°F for about 18–20 minutes, turning halfway through, and they still turn out nicely crisp.
Can I make these ahead of time?
I often prepare and bread the balls ahead of time, then refrigerate them until I am ready to fry.
What dipping sauce goes well with these?
I like serving them with Thousand Island dressing or a simple mustard-based sauce.
Can I freeze Reuben balls?
I freeze them uncooked on a baking sheet, then transfer them to a freezer bag. I fry them straight from frozen, adding a couple of extra minutes.
How do I keep them from falling apart?
I make sure the cream cheese is fully softened and the mixture is well combined before shaping the balls.
Conclusion
I find these Crispy Reuben Balls to be a delicious twist on a classic sandwich. They are easy to make, full of flavor, and perfect for sharing. Whenever I serve them, they quickly become the star of the table.
These Crispy Reuben Balls transform the classic Reuben sandwich into bite-sized, golden-fried appetizers packed with corned beef, sauerkraut, Swiss cheese, and a creamy mustard blend—perfect for parties and game nights.
Total Time:27 minutes
Yield:20–24 balls
Ingredients
2 cups shredded cooked corned beef
1 cup drained, chopped sauerkraut
1 cup shredded Swiss cheese
1/2 cup softened cream cheese
1 tablespoon Dijon mustard
2 eggs, beaten
1 cup breadcrumbs
Oil for frying
Instructions
In a large bowl, mix together the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard until well combined.
Shape the mixture into small balls, about the size of a golf ball.
Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.
Heat oil in a deep skillet over medium heat.
Fry the balls in batches, turning occasionally, until golden brown and crispy on all sides, about 3–4 minutes per batch.
Remove from oil and place on paper towels to drain excess oil.
Serve warm with your favorite dipping sauce.
Notes
Use panko breadcrumbs for extra crunch.
Add a pinch of caraway seeds for traditional Reuben flavor.
Store leftovers in the fridge for up to 3 days.
Reheat in oven or air fryer to maintain crispiness.
Freeze uncooked balls and fry directly from frozen, adding extra cook time.
