Reuben Balls

Robin Lieneke


Oh My Goodness! These are so delicious! One of the best recipes I've ever created. I took a twist on an old appetizer recipe and had a good ole' inspiration. My husband says "Reuben Balls Rock"

★★★★★ 4 votes
30 Min
10 Min
Pan Fry


2 Tbsp
canola oil
1/2 c
onion, chopped
2 clove
garlic, minced
12 oz
corned beef roast, cooked, trimmed & chopped
1 can(s)
sauerkraut drained & squeezed dry (14 oz can)
4 slice
rye bread, toasted
4 oz
cream cheese, room temperature
2/3 c
Swiss cheese, chopped
2 Tbsp
parsley, chopped fresh
2 tsp
mustard, grainy
1/2 c
1/4 c
egg whites
Thousand Island dressing (for dipping)


1Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 5 minutes.
2Add cream cheese, Swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, mustard, salt & pepper to taste.
3Cool until easily handled. Form into 1 inch balls. Roll in flour. Let sit until completely cool. Dip in egg whites then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
4Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Irish