Crispy Reuben Balls

By Tyla | Last modified on Jan 17, 2026

Featured in: Side Dishes

There’s something irresistibly fun and delicious about Crispy Reuben Balls. These bite-sized appetizers capture the iconic flavors of a classic Reuben sandwich—tangy sauerkraut, rich Swiss cheese, and savory corned beef—into crispy, golden balls that are perfect for sharing at parties or enjoying as a snack. Their crunchy exterior gives way to a gooey, cheesy center that’s brimming with that beloved deli flavor.

If you love the tradition of a Reuben sandwich but want a new, playful twist, these crispy balls are exactly the treat you need. Easy to make and packed with flavor, they bring a comforting, nostalgic taste to any gathering or game day spread.

Why You’ll Love This Recipe

This recipe turns classic Reuben ingredients into a crunchy, portable snack perfect for any occasion.
The combination of creamy cheeses and savory corned beef makes each ball bursting with flavor.
They fry quickly, creating an irresistible golden crust with a gooey, melty center.
Make ahead and freeze before frying for convenient snack prep anytime.

Ingredients

Cooked Corned Beef (2 cups): Shredded, providing the hearty, savory base essential for authentic Reuben flavors.
Sauerkraut (1 cup): Well-drained and chopped, adds tangy acidity and classic deli texture to the mix.
Swiss Cheese (1 cup): Shredded, melts beautifully for that creamy, mild, nutty flavor signature to Reubens.
Cream Cheese (1/2 cup): Softened to blend in smoothly, adding richness and helping bind the mixture.
Dijon Mustard (1 tablespoon): Offers a sharp, tangy kick that complements the corned beef and sauerkraut perfectly.
Garlic Powder (1 teaspoon): Adds subtle depth and savory warmth to the flavor profile.
Onion Powder (1 teaspoon): Enhances the overall taste with gentle sweetness and complexity.
Black Pepper (1/2 teaspoon): Freshly ground, providing balanced mild heat and seasoning.
Breadcrumbs (1 cup): Coats each ball for a golden, crispy crust on frying.
All-Purpose Flour (1/2 cup): Used in the breading process to help the egg wash adhere better.
Eggs (2 large, beaten): Acts as a binding and adhesive layer for the breadcrumbs to stick.
Oil for Frying: Choose a neutral oil like vegetable or canola, heated sufficiently for crisp frying.

Instructions

Combine and Mix the Filling: In a large bowl, thoroughly mix shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Combining these ingredients well ensures balanced flavors in each ball and a cohesive mixture that holds together.
Shape the Mixture into Balls: Using your hands, form the mixture into approximately 1-inch diameter balls and arrange them on a parchment-lined baking sheet. Uniform sizes help them cook evenly, and placing them on parchment prevents sticking while you prepare the coating station.
Prepare the Breading Station: Set up three shallow dishes: one with all-purpose flour, another with beaten eggs, and a third with breadcrumbs. This three-step breading process allows the coating to stick well, creating a crisp, golden exterior after frying.
Coat the Balls Properly: Roll each ball first in the flour to create a dry surface, then dip into the beaten eggs to moisten, and finally coat with breadcrumbs for maximum crunch. Place coated balls back onto the baking sheet ready for frying.
Heat the Oil for Frying: Heat neutral oil in a deep skillet or fryer over medium heat until hot enough for frying (around 350°F or when a breadcrumb sizzles immediately). Proper temperature is crucial to achieve golden brown, crispy balls without absorbing excess oil.
Fry the Reuben Balls: Carefully fry the balls in batches, cooking each side for about 3-4 minutes until a deep golden brown forms. Avoid overcrowding the pan to maintain oil temperature and ensure crispness. Use a slotted spoon to remove balls once cooked.
Drain and Serve Warm: Transfer fried balls to paper towels to absorb excess oil and retain crispness. Serve immediately with extra Dijon mustard or your favorite dipping sauce for a flavorful, mouthwatering appetizer.

You Must Know

Be sure to drain the sauerkraut very well to prevent soggy mixture and help the balls hold shape.
Adjust seasonings to taste; more mustard or garlic powder can enhance the signature deli flavors.
The balls can be made ahead, frozen uncoated or coated, and fried fresh when needed for convenience.

Storage Tips

Store any leftover cooked Reuben balls in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them uncooked (after shaping and breading) and fry from frozen when ready to serve.

Serving Suggestions

These crispy Reuben balls shine as a party appetizer alongside tangy mustard or Russian dressing. They also pair excellently with a crisp green salad or steamed vegetables to balance the richness.

Professional Tips

Keep the mixture chilled before shaping for easier handling and better ball formation.
Use fresh corned beef for the best flavor and texture rather than canned or pre-packaged.
Maintain oil temperature during frying to avoid greasy or undercooked balls.

FAQs

Can I bake the Reuben balls instead of frying?: Yes, baking is an option. Preheat oven to 400°F and bake on a greased sheet for 15-20 minutes, flipping halfway to get golden crispness, but frying yields the best crunch.
What can I use instead of corned beef?: You can use pastrami or cooked roast beef as alternatives; flavor will slightly differ but still delicious.
Are these suitable for gluten-free diets?: Not as is due to flour and breadcrumbs. Use gluten-free flour and breadcrumbs to make them gluten-free friendly.
Can I prepare these in advance?: Absolutely! Shape and bread the balls, then freeze on a tray before transferring to freezer bags. Fry them straight from frozen when needed.
What dipping sauces go well with Reuben balls?: Dijon mustard, Russian dressing, Thousand Island, or a creamy horseradish sauce complement the flavors perfectly.
How do I prevent the balls from falling apart?: Make sure the mixture is tightly packed and the cream cheese helps bind the ingredients. Chilling before shaping also helps.
Can I make these vegetarian?: You could replace corned beef with diced mushrooms or tempeh for a vegetarian twist, but it won’t taste like a traditional Reuben.