Crispy Reuben Corned Beef Balls

These crispy Reuben corned beef balls bring all the classic deli flavors into a fun, bite-sized snack. Combining tender shredded corned beef, tangy sauerkraut, creamy cheeses, and a golden crunchy exterior, they are perfect for game days, parties, or any time you want something comforting and packed with flavor. The satisfying crunch on the outside contrasts beautifully with the melty, savory center making each bite a little celebration of textures and tastes.

I first made these during a family movie night when I had some extra corned beef leftover. They disappeared so fast that now I get requests to make them anytime leftovers appear. They have become a staple whenever friends gather.

Ingredients

• Cooked corned beef: shredded for a rich, meaty base. Choose a well marbled cut to keep tenderness and flavor
• Sauerkraut: thoroughly drained and chopped to avoid sogginess and add that signature tangy zing
• Swiss cheese: shredded for a nutty, mild melt. Fresh deli cheese works best for optimal texture
• Cream cheese: softened to help bind the filling and add a luscious creaminess
• Dijon mustard: adds a bright, zesty punch that lifts the flavors
• Garlic powder: provides savory depth and warmth
• Onion powder: balances the filling with subtle sweetness
• Black pepper: freshly ground to give a gentle peppery kick
• Breadcrumbs: to coat the balls providing a crisp, golden crust. Use fresh or panko for extra crunch
• All-purpose flour: starts the breading process ensuring an even coating
• Large eggs: beaten to help the breadcrumbs adhere perfectly
• Oil for frying: choose a neutral high heat oil such as canola or vegetable oil for frying without burning

Instructions

Mix the Filling:

In a large mixing bowl blend shredded corned beef chopped sauerkraut Swiss cheese cream cheese Dijon mustard garlic powder onion powder and black pepper until fully incorporated creating a flavorful cohesive filling

Shape the Balls:

Using clean hands scoop out the mixture and form into small balls about one inch in diameter. Press firmly to ensure they hold their shape during frying without falling apart

Set Up the Breading Station:

Place all-purpose flour in one shallow dish beaten eggs in a second dish and breadcrumbs in a third. This organized setup keeps your breading process smooth and efficient

Bread the Balls:

Roll each ball gently in the flour ensuring an even coating then dip into the beaten eggs allowing excess egg to drip off. Finally roll in breadcrumbs pressing lightly so they adhere well. Return the breaded balls to a lined baking sheet as you work

Fry Until Golden:

Heat oil in a deep skillet or fryer over medium heat. Test the oil by dropping in a breadcrumb it should sizzle immediately. Fry the balls in batches turning occasionally until they are golden brown and crisp about three to four minutes per side

Drain and Serve:

Remove the fried balls with a slotted spoon and drain on paper towels to soak up excess oil. Serve warm with extra Dijon mustard or your favorite dipping sauce for the perfect finishing touch

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My personal favorite ingredient is the sauerkraut. Its tangy brightness cuts through the richness perfectly. My grandma always insisted that no Reuben was complete without it. One memorable time my cousins saw who could eat the most and we ended up laughing together around the kitchen table long after the platter was gone

Storage Tips

These Reuben balls freeze beautifully for up to two months. Cool leftovers completely then freeze them spread out on a tray before transferring to an airtight container. Reheat in a hot oven or air fryer to bring back that irresistible crunch

Ingredient Substitutions

If you do not have Swiss cheese try Gruyere or mild white cheddar as great melting alternatives. For gluten-free versions replace breadcrumbs with crushed gluten-free crackers and flour with almond flour for dredging

Serving Suggestions

Serve with creamy horseradish sauce or classic Russian dressing for a flavorful dip. They also pair wonderfully on top of a peppery green salad or tucked into slider buns with extra slaw for a handheld delight

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These Reuben corned beef balls are an easy flavorful way to transform leftovers into party-ready bites. Make a batch ahead and freeze for quick entertaining.

Frequently Asked Questions About Recipes

→ What makes these bites crispy outside?

A coating of flour, egg, and breadcrumbs creates a golden, crunchy shell when fried.

→ Can I use a different cheese?

Swiss cheese works best for its mild flavor, but Gruyère or provolone are great melt alternatives.

→ What sauce pairs well with these balls?

Dijon mustard or Russian dressing complement their tangy and savory notes beautifully.

→ Can these be baked instead of fried?

Yes, baking at 400°F until golden provides a crisp texture, but frying yields the crunchiest result.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge and reheat in an oven or air fryer to restore crispness.