The very first time I made these Crispy Reuben Balls, my entire kitchen instantly filled with the nostalgic aroma of sizzling corned beef and tangy sauerkraut warming together. It reminded me of walking into a classic deli on a cold day—steamy windows, toasted rye, and melt-in-your-mouth Reubens being assembled behind the counter. Except this time, the magic was happening right in my own home, and it felt so fun turning a beloved sandwich into addictive little bites. As soon as the first batch came out of the fryer, golden and crisp, I knew these were going to become one of my go-to appetizers for game days, gatherings, and honestly any night when I crave something savory and comforting.
Why You’ll Love This Recipe
You’ll love these Crispy Reuben Balls because they taste like the classic Reuben sandwich you adore—but bite-sized, extra cheesy, and wrapped in a crunchy, irresistible crust. Instead of committing to a full sandwich, you get all the savory flavors in a fun, poppable form that’s perfect for parties or snacking. They’re easy to make, the ingredients are simple and familiar, and the texture contrast is incredible: warm, creamy centers with crispy golden edges. I personally love how crowd-pleasing they are—no matter where I take them, someone always asks for the recipe.
Ingredients
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 egg, beaten
- 1 cup flour
- 1 ½ cups seasoned breadcrumbs
- Oil for frying
When choosing corned beef, I’ve had the best success using leftover corned beef from a roast, but deli-sliced corned beef chopped finely will also work in a pinch. Make sure your sauerkraut is really well drained—any excess moisture will cause the mixture to fall apart later. Swiss cheese gives the most authentic Reuben flavor, but you can mix in a bit of mozzarella if you want extra meltiness. For the breadcrumbs, seasoned varieties add more flavor, though plain ones work if you prefer a more neutral crust.
Equipment Needed
- Large mixing bowl
- Cutting board & knife
- Cheese grater
- Three shallow bowls (for dredging)
- Frying pot or deep skillet
- Slotted spoon or frying spider
- Baking sheet
- Paper towels
A heavy skillet or deep pot works perfectly for frying—no need for a fancy deep fryer. I usually set up a simple dredging station of three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs. A slotted spoon helps lift the fried balls out safely, and laying them on a paper towel-lined baking sheet keeps them crisp while draining excess oil. If you prefer, you can also air fry these, but nothing beats the even golden crispiness of the stovetop method.
Step-by-Step Instructions
The first thing I do is prepare the filling. In a large bowl, I mix the shredded corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, onion powder, and black pepper. It smells like a Reuben immediately, and the mixture should feel thick, sticky, and easy to form. If it seems too soft, I chill it for about 10 minutes—it firms up nicely and becomes easier to roll.
Next, I roll the mixture into bite-sized balls, usually about the size of a ping-pong ball. I try not to make them too large because smaller balls fry more evenly and hold together better. Once formed, I place them on a baking sheet and set up my dredging station.(See the next page below to continue…)