Crispy Reuben Corned Beef Balls (Print Version)
Golden crunchy bites with corned beef, tangy sauerkraut, Swiss & cream cheese in every flavorful bite.
# Ingredients You'll Need:
→ Filling
01 -
2 cups cooked corned beef, shredded
02 -
1 cup sauerkraut, drained and chopped
03 -
1 cup Swiss cheese, shredded
04 -
1/2 cup cream cheese, softened
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon freshly ground black pepper
→ Coating
09 -
1 cup breadcrumbs
10 -
1/2 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
Oil for frying (neutral high-heat such as canola or vegetable)
# Step-by-Step Instructions:
01 -
In a large mixing bowl, thoroughly combine shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper until evenly mixed.
02 -
Using clean hands, shape the mixture into small balls approximately 1 inch in diameter. Press firmly to ensure they hold together during frying and place on a parchment-lined baking sheet.
03 -
Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and breadcrumbs in the third to organize the breading process.
04 -
Roll each ball in flour to coat evenly, then dip into beaten eggs allowing excess to drip off, and finally roll in breadcrumbs pressing lightly to adhere the coating. Return breaded balls to the baking sheet.
05 -
Heat oil in a deep skillet or fryer over medium heat until a breadcrumb sizzles on contact. Fry the balls in batches, turning occasionally, for about 3 to 4 minutes per side until golden brown and crispy.
06 -
Transfer fried balls to a plate lined with paper towels to drain excess oil. Serve warm with additional Dijon mustard or preferred dipping sauce.
# Extra Tips & Details:
01 -
Chilling the filling briefly before breading helps the balls maintain their shape during frying.
02 -
Ensure sauerkraut is well drained and patted dry to prevent a soggy mixture.
03 -
Monitor oil temperature carefully to avoid greasy or overly browned bites.
04 -
These balls freeze well; cool completely before freezing on a tray, then transfer to a container for up to two months.