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Crispy Reuben Balls

Delicious bite-sized balls packed with all the classic Reuben sandwich fillings, coated in crispy breadcrumbs and served with a tangy dipping sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 24 balls
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Reuben Balls
  • 12 oz 2 cups corned beef, finely chopped (about 12 oz deli-sliced or leftover) Use leftover corned beef if available.
  • 8 oz cream cheese, softened to room temperature Ensure cream cheese is at room temperature for easier mixing.
  • 1 cup shredded Swiss cheese
  • 3/4 cup sauerkraut, well-drained and roughly chopped Press out excess liquid thoroughly.
  • 2 tsp Dijon mustard
  • 1 tsp caraway seeds (optional but highly recommended)
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
For the Coating
  • 2 large eggs, beaten
  • 2 tbsp whole milk
  • 1 cup all-purpose flour
  • 1.5 cups seasoned breadcrumbs (or panko for extra crunch)
  • 1/2 tsp paprika
  • 1/2 tsp salt
For Frying
  • 3–4 cups vegetable oil or canola oil for frying Enough for 2 inches depth.
For the Dipping Sauce (Thousand Island Style)
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp white vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Drain the sauerkraut thoroughly using a fine mesh strainer and press out as much liquid as possible.
  2. In a large mixing bowl, add softened cream cheese and beat it until smooth.
  3. Combine corned beef, Swiss cheese, drained sauerkraut, Dijon mustard, garlic powder, black pepper, and caraway seeds into the cream cheese and mix until uniform.
  4. Cover and refrigerate the filling for at least 30 minutes.
  5. Set up a three-bowl breading station with flour, egg wash, and breadcrumbs.
Making the Balls
  1. Roll the chilled filling into firm balls about 1.5 inches in diameter.
  2. Coat each ball in seasoned flour, then egg wash, and finally breadcrumbs, ensuring even coverage.
Cooking
  1. Heat oil in a heavy-bottomed pot until it reaches 350°F (175°C).
  2. Carefully fry 4–5 balls at a time, turning occasionally, for about 3–4 minutes until deep golden brown.
  3. Drain on paper towels before serving.
Dipping Sauce
  1. Mix mayonnaise, ketchup, pickle relish, vinegar, salt, and pepper in a small bowl until well combined.
Serving
  1. Serve hot alongside the dipping sauce.

Notes

For best results, always chill the filling before rolling. You can make the filling a day in advance and refrigerate it.