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Crispy Reuben Corned Beef Balls

Category: Food That Makes People Think You've Got Life Figured Out

These crispy bites bring together the classic flavors of corned beef, tangy sauerkraut, smooth Swiss and cream cheese, all encased in a crunchy golden coating. Shaped into small balls, breaded, and fried until perfectly crisp, they deliver a satisfying contrast of textures and flavors. Serve them hot, fresh from the pan, with a side of Dijon or your favorite dip. They're great for gatherings or snacking, offering a savory twist on deli-inspired favorites in every bite.

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Lili Clark smiling at the camera.
Created By Lili Clark
Updated on Fri, 12 Dec 2025 14:36:27 GMT
A plate of meatballs with sauce. Save
A plate of meatballs with sauce. | lilicooks.com

If you crave the flavors of a classic Reuben sandwich but want something crisp and snackable, these crispy Reuben balls are pure comfort food. Each bite is packed with juicy corned beef, tangy sauerkraut, and melty cheese all bundled in a golden crunchy shell. I love serving these for game day or whenever friends gather around the table—even my picky eaters grab seconds.

Ingredients

  • Cooked corned beef: shredded for robust flavor choose a well marbled cut for tenderness
  • Sauerkraut: thoroughly drained and chopped ensures the filling stays creamy not soggy
  • Swiss cheese: shredded sharp and nutty select from the deli counter for freshness
  • Cream cheese: softened helps bind the filling and adds creaminess
  • Dijon mustard: for zippy tang pick a good quality one for brighter flavor
  • Garlic powder: enhances the savory depth
  • Onion powder: rounds out the flavors
  • Black pepper: freshly ground offers a gentle kick
  • Breadcrumbs: to coat and provide crunch use fresh or panko for the crispiest texture
  • All purpose flour: begins the breading process for an even coating
  • Large eggs: beaten to help breadcrumbs stick
  • Oil for frying: choose a neutral high heat oil like canola or vegetable

Step-by-Step Instructions

Mix the Filling:
In a large mixing bowl thoroughly blend shredded corned beef chopped sauerkraut Swiss cheese cream cheese Dijon mustard garlic powder onion powder and black pepper. This step gives you a uniform flavorful base.
Shape the Balls:
With clean hands scoop out the mixture and form into small balls about one inch in diameter. Press firmly so they hold together during frying.
Set Up the Breading Station:
Arrange three shallow dishes. Place flour in the first beaten eggs in the second and breadcrumbs in the third. This setup keeps breading organized.
Bread the Balls:
Roll each ball gently in flour to coat completely. Next dip in beaten eggs allowing the excess to drip off. Finally roll in breadcrumbs pressing lightly so the coating adheres. Return to baking sheet while you work.
Fry Until Golden:
Heat oil in a deep skillet or fryer over medium heat. Test with a bread crumb it should sizzle on contact. Working in batches fry the Reuben balls turning occasionally until all sides are golden and crispy usually about three to four minutes per side.
Drain and Serve:
Transfer fried Reuben balls to a plate lined with paper towels so excess oil drains away. Serve warm with extra Dijon mustard or your favorite dipping sauce for a final touch.
A plate of meatballs with parsley. Save
A plate of meatballs with parsley. | lilicooks.com

My favorite ingredient has to be the sauerkraut. It cuts through the richness and brings a hit of brightness—my grandma always insisted that no Reuben was complete without that tang. One year my cousins bet who could eat the most and ended up giggling around the kitchen table long after the platter was gone.

Storage Tips

These Reuben balls freeze exceptionally well. Simply cool any leftovers completely then place on a lined tray to freeze. Once solid transfer to a container and they will keep for up to two months. Reheat in a hot oven or air fryer to restore that signature crunch.

Ingredient Substitutions

No Swiss cheese on hand You can swap in Gruyere or a mild white cheddar for a similar melt. If you want to make it gluten free use crushed gluten free crackers instead of breadcrumbs and almond flour for dredging.

Serving Suggestions

Try serving these with a creamy horseradish sauce or classic Russian dressing. They are perfect alone but also shine as a topper for a bold green salad or even tucked in a slider bun with extra slaw.

A plate of meatballs with parsley on top. Save
A plate of meatballs with parsley on top. | lilicooks.com

A Nod to the Classic

Reuben sandwiches were born out of midwestern deli tradition and have been a staple for over a century. This recipe gives you all those nostalgic flavors in a bite sized form that is easy to share and even easier to crave.

Recipe FAQs

→ What makes these bites crispy outside?

The exterior is coated in flour, egg, and breadcrumbs before frying, creating a crisp, golden shell.

→ Can I use a different cheese?

Swiss cheese is classic for its mild flavor, but you may substitute with Gruyère or provolone for a similar melt.

→ What sauce pairs well with these?

Dijon mustard or Russian dressing complement the tangy, savory filling perfectly.

→ Can these be baked instead of fried?

Yes, you can bake them at 400°F until golden and crisp, though frying gives the crunchiest texture.

→ How to store and reheat leftovers?

Refrigerate in an airtight container. Reheat in an oven or air fryer to restore crispiness.

Crispy Reuben Corned Beef Balls

Corned beef, sauerkraut, and cheese combined into crunchy, golden bites—perfect for sharing and dipping.

Preparation Time
20 min
Cooking Time
15 min
Overall Time
35 min
Created By: Lili Clark

Category: Snacks

Skill Level: Moderate

Cuisine Type: American

Output: 6 Serves

Dietary Options: ~

Ingredients

→ 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 black pepper

→ Coating

09 1 cup breadcrumbs
10 1/2 cup all-purpose flour
11 2 large eggs, beaten
12 Oil for frying

Steps

Step 01

In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until well combined.

Step 02

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.

Step 03

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.

Step 04

Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Return the breaded balls to the baking sheet.

Step 05

Heat oil in a deep skillet or fryer over medium heat. Once the oil is hot, carefully add the Reuben balls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

Step 06

Remove the balls from the oil and drain on paper towels. Serve warm with additional Dijon mustard or your favorite dipping sauce.

Required Tools

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Shallow dishes
  • Deep skillet or fryer
  • Paper towels

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Dairy
  • Eggs
  • Gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 320
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~