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reuben balls

(5)
icook65 avatar
Blue Ribbon Recipe by
Robin Lieneke
@icook65
Chamois, MO

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."

Blue Ribbon Recipe

All the flavor of the classic reuben sandwich in bite-size balls for a unique appetizer. The inside is slightly creamy and filled with corned beef and sauerkraut. We loved the touch of tanginess from grainy mustard. Once fried, the crust has the flavor of rye bread. When dipped into Thousand Island dressing, they taste like bite-sized reubens.

— The Test Kitchen @kitchencrew
(5)
yield 8 serving(s)
prep time 3 Hr
cook time 10 Min
method Deep Fry

Ingredients For reuben balls

  • 2 Tbsp
    vegetable oil
  • 1/2 c
    chopped onion
  • 12 oz
    corned beef, cooked, trimmed, and chopped
  • 2 clove
    garlic, minced
  • 4 oz
    cream cheese, room temperature
  • 2/3 c
    Swiss cheese, chopped or grated
  • 1 can
    sauerkraut, drained and squeezed dry (14 oz)
  • 2 Tbsp
    chopped parsley
  • 2 tsp
    grainy mustard
  • 8 slice
    rye bread, toasted and processed into crumbs (about 1 1/2 cups)
  • 1/2 c
    all-purpose flour
  • 2 lg
    egg whites (1/4 cup)
  • Thousand Island dressing, for dipping

How To Make reuben balls

Test Kitchen Tips
We used a good quality deli corned beef for testing.
  • Saute onions.
    1
    Sauté onions in oil until softened.
  • Add corned beef and garlic.
    2
    Add corned beef and garlic. Sauté on medium low heat about 2 minutes, just until warmed.
  • Add cream cheese and stir.
    3
    Add cream cheese and stir in until melted. Remove from heat.
  • Add Swiss cheese, sauerkraut, parsley and mustard.
    4
    Add Swiss cheese, sauerkraut, parsley and mustard. Stir until combined.
  • Stir in 3 Tbsp of rye bread crumbs and combine.
    5
    Stir in 3 Tbsp of rye bread crumbs and combine.
  • Cool until it can be handled, roll into balls, and chill.
    6
    Cool until easily handled. Form into 1 1/2 inch balls.
  • Roll in flour and completely chill.
    7
    Roll in flour. Refrigerate until completely cool.
  • Dip in egg whites.
    8
    Dip in egg whites.
  • Roll in remaining bread crumbs.
    9
    Then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
  • Fry in canola oil.
    10
    Fry in canola oil until golden brown.
  • Drain on paper towels.
    11
    Drain on paper towels. Serve warm with Thousand Island dressing for dipping.
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