Crispy Reuben Corned Beef Balls (Print Format)
Corned beef, sauerkraut, and cheese combined into crunchy, golden bites—perfect for sharing and dipping.
# 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:
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.
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.
03 -
Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
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.
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.
06 -
Remove the balls from the oil and drain on paper towels. Serve warm with additional Dijon mustard or your favorite dipping sauce.