Crispy Reuben Balls
These Crispy Reuben Balls take all the classic flavors of a Reuben sandwich—corned beef, Swiss cheese, sauerkraut, and creamy dressing—rolled into bite-sized, deep-fried perfection. These crunchy, cheesy delights make the ultimate appetizer or party snack, served with a side of Thousand Island dressing for dipping!
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Servings: balls
Cost: $10
Ingredients
- For the Filling:
- 1 ½ cups 0.75 lbs of finely chopped corned beef
- 1 cup 0.5 lbs of shredded Swiss cheese
- ½ cup 0.25 lbs of drained and chopped sauerkraut
- 4 oz 0.25 lbs of cream cheese, softened
- ¼ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 1 teaspoon of Dijon mustard
- For Breading:
- 1 cup 0.5 lbs of all-purpose flour
- 2 large eggs beaten
- 1 cup 0.5 lbs of seasoned breadcrumbs
- ½ teaspoon of salt
- ½ teaspoon of smoked paprika
- For Frying:
- 2 cups 1 lb of vegetable oil (for frying)
- For Serving:
- ½ cup 0.25 lbs of Thousand Island dressing (for dipping)
- Chopped parsley for garnish optional
Instructions
- Prepare the Filling:
- In a mixing bowl, combine chopped corned beef, shredded Swiss cheese, sauerkraut, cream cheese, black pepper, garlic powder, onion powder, and Dijon mustard.
- Mix until well combined, then cover and refrigerate for 30 minutes to firm up.
- Form the Balls:
- Scoop out small portions of the mixture (about 1 inch in diameter) and roll them into balls. Place them on a baking sheet lined with parchment paper.
- Bread the Balls:
- Set up a breading station with three bowls:
- Flour in the first bowl.
- Beaten eggs in the second bowl.
- Breadcrumbs mixed with salt and smoked paprika in the third bowl.
- Roll each ball in the flour, then dip into the beaten eggs, and coat with the breadcrumb mixture.
- Fry Until Crispy:
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the balls in batches, cooking for 2-3 minutes or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
- Serve & Enjoy:
- Garnish with chopped parsley and serve hot with Thousand Island dressing for dipping.