Description
These Crispy Reuben Balls are a playful, bite-sized twist on the classic Reuben sandwich. They encapsulate all the iconic flavors – savory corned beef, tangy sauerkraut, creamy Swiss cheese, and a hint of mustard – in a crispy, golden-brown package. Perfect as an appetizer for parties, game-day snacks, or even a fun, indulgent treat, these little flavor bombs are sure to be a hit. The combination of textures, from the crunchy exterior to the soft, flavorful interior, makes them irresistible. Plus, they’re surprisingly easy to make!
Ingredients:
- 2 cups shredded cooked corned beef
- 1 cup drained, chopped sauerkraut
- 1 cup shredded Swiss cheese
- 1/2 cup softened cream cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Oil for frying (vegetable, canola, or peanut oil)
Preparation:
Step 1: In a large bowl, combine the shredded corned beef, sauerkraut, Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper.
Step 2: Mix all ingredients together thoroughly until everything is well incorporated and the mixture holds together when pressed. It should form a cohesive mass.
Step 3: Using your hands or a small scoop (a tablespoon-sized scoop works well), shape the mixture into 1-inch balls. Aim for uniformity in size so they cook evenly. Place the formed balls on a baking sheet lined with parchment paper, spacing them slightly apart to prevent sticking.
Step 4: Set up a three-step coating station: In the first shallow dish, place the all-purpose flour. In the second shallow dish, add the beaten eggs. In the third shallow dish, pour the breadcrumbs.
Step 5: Working one at a time, take each Reuben ball and roll it gently in the flour, ensuring it’s lightly coated. Shake off any excess flour. Next, dip the floured ball into the beaten eggs, making sure it’s fully submerged. Allow any excess egg to drip off. Finally, roll the egg-coated ball in the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere evenly and completely cover the surface.
Step 6: Return the coated balls to the prepared baking sheet, arranging them in a single layer. At this point, you can refrigerate the balls for about 30 minutes to help them firm up, which will prevent them from falling apart during frying. This step is optional but recommended.
Step 7: Pour oil into a deep skillet, deep fryer, or Dutch oven to a depth of approximately 1 1/2 to 2 inches. The amount of oil will depend on the size of your frying vessel. Heat the oil over medium to medium-high heat until it reaches a temperature of 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small breadcrumb into it; if it sizzles immediately, the oil is ready.
Step 8: Carefully lower the Reuben balls into the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy, not crispy, balls. Aim to fry about 4-6 balls at a time, depending on the size of your pan.
Step 9: Cook the Reuben balls, turning them occasionally with a slotted spoon or spatula, until they are golden brown and crispy on all sides. This should take approximately 3-4 minutes per batch. Monitor the oil temperature to ensure it remains consistent; adjust the heat as needed.
Step 10: Once the Reuben balls are golden brown and crispy, carefully remove them from the oil using a slotted spoon or spatula. Transfer the fried balls to a plate or wire rack lined with paper towels to drain any excess oil. This will help maintain their crispiness.
Step 11: Serve the Crispy Reuben Balls warm, immediately after frying, for the best flavor and texture.
Why you’ll love this recipe
These Reuben balls are incredibly addictive! They’re easy to make, perfect for parties, and offer a unique twist on a classic sandwich. The combination of flavors and textures is simply irresistible.
Serving Suggestions:
Serve warm with extra Dijon mustard, Thousand Island dressing, Russian dressing, or your favorite dipping sauce. They are also great on their own!
Tips:
- Make sure to drain the sauerkraut well to prevent soggy Reuben balls.
- Refrigerating the balls before frying helps them hold their shape.
- Don’t overcrowd the pan when frying to ensure even cooking.
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Nutrition Information: (per serving, approximate)
- Calories: 250
- Protein: 15g
- Sodium: 600mg
Conclusion
Crispy Reuben Balls are a fun and flavorful appetizer that’s sure to impress. With their crispy exterior and savory interior, they’re a crowd-pleaser that’s perfect for any occasion. So gather your ingredients, fire up the fryer, and get ready to enjoy this delicious twist on a classic!
Questions and Answers:
Q1: Can I bake these instead of frying them?
A: Yes, you can bake them! Preheat your oven to 400°F (200°C). Place the coated Reuben balls on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown, flipping halfway through. They won’t be as crispy as fried, but still delicious.
Q2: Can I make these ahead of time?
A: Absolutely! You can prepare the Reuben balls up to the point of frying, then refrigerate them for up to 24 hours. Fry them just before serving.
Q3: Can I use a different type of cheese?
A: While Swiss is traditional for a Reuben, you can experiment with other cheeses like Gruyere or provolone for a similar flavor profile.
Q4: What’s the best way to drain the sauerkraut?
A: Place the sauerkraut in a fine-mesh sieve and press down with a spoon to extract as much liquid as possible. You can also wrap it in a clean kitchen towel and squeeze out the excess moisture.
Q5: Can I freeze these?
A: Yes, you can freeze the coated Reuben balls before frying. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a few extra minutes to the cooking time.
