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)

How to Make Reuben Balls


  1. Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 5 minutes.
  2. Add cream cheese, Swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, mustard, salt & pepper to taste.
  3. Cool 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.
  4. Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.

Printable Recipe Card

About Reuben Balls

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

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