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This hearty Reuben Balls recipe transforms the classic deli sandwich into irresistible bite-sized appetizers perfect for entertaining. Each crispy ball packs all the flavors you love about a Reuben sandwich in one delicious bite, complemented by a zippy dipping sauce that brings everything together.
I first created these Reuben Balls for a Super Bowl party when I was craving something beyond the usual wings and dips. They disappeared faster than any other dish, and now my friends request them for every gathering we have.
Ingredients
- Corned beef: The star ingredient that brings authentic flavor. Leftover corned beef works wonderfully, but quality deli meat produces excellent results too.
- Sauerkraut: Adds essential tang and balances the richness. Make sure to drain it thoroughly to prevent soggy balls.
- Swiss cheese: Provides that signature melt and nutty flavor. Opt for a good quality aged Swiss for the best depth of flavor.
- Cream cheese: Creates a creamy binder that holds everything together. Allow it to soften completely for easier mixing.
- Dijon mustard: Adds a subtle sharpness that enhances the other flavors. French brands tend to have the perfect bite.
- Flour: Creates the first layer of coating for perfect frying. All-purpose works fine, but bread flour can add extra crispiness.
- Eggs: Help the breadcrumbs adhere properly. Farm-fresh eggs provide better coating adhesion.
- Breadcrumbs: Form the crispy exterior. Panko breadcrumbs create the best texture, but any variety works.
- Vegetable oil: For achieving that perfect golden crust. Choose oils with high smoke points like canola or peanut.
- Mayonnaise: Forms the creamy base for the dipping sauce. Full-fat varieties yield the best flavor.
- Ketchup: Adds sweetness and acidity to the sauce. Look for brands without high fructose corn syrup.
- Pickle relish: Provides texture and tang in the sauce. Sweet relish balances the heat nicely.
- Hot sauce: Brings the spicy kick. Adjust according to your heat preference.
- Smoked paprika: Adds depth and subtle smokiness. Spanish paprika offers the most authentic flavor.
Step-by-Step Instructions
- Prepare the Filling:
- Combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and mustard in a large bowl until evenly mixed. The texture should be somewhat sticky but hold together when pressed. This is your foundation for perfect flavor distribution. Refrigerating helps the mixture set up properly for easier handling when forming the balls.
- Form the Balls:
- Take the chilled mixture and portion it into roughly 1-inch diameter balls. Work quickly and with slightly dampened hands to prevent sticking. Try to incorporate bits of meat, cheese, and sauerkraut in each ball for consistent flavor. The cold mixture will be easier to shape and maintain its form during the coating process.
- Create the Coating:
- Set up your breading station with three separate bowls for flour, beaten eggs, and breadcrumbs. This assembly line approach makes the process efficient and less messy. Roll each ball first in flour to create a dry surface, then into the egg to create a binding layer, and finally coat thoroughly with breadcrumbs for that crispy exterior. Press the breadcrumbs gently to ensure they adhere well.
- Fry to Perfection:
- Heat your oil to exactly 350°F for ideal cooking. Lower the balls carefully into the hot oil in small batches to maintain temperature. Fry for approximately 2-3 minutes, turning occasionally until they achieve a deep golden brown color. The inside should be hot enough to melt the cheese while the outside becomes irresistibly crunchy. Transfer to paper towels to absorb excess oil.
- Mix the Dipping Sauce:
- Whisk together all sauce ingredients until smooth and well combined. The sauce should have a vibrant orange-pink color and a consistency that clings to the back of a spoon. Taste and adjust the hot sauce level to your preference. The sauce can be made ahead and refrigerated to allow flavors to meld.
- Serve and Enjoy:
- Arrange the warm Reuben balls on a serving platter with the dipping sauce in the center. For an extra touch, garnish with fresh chopped parsley or small pieces of cornichons. Serve immediately while the exterior is still crispy and the interior is molten and gooey.
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The sauerkraut is truly the secret ingredient that makes these Reuben balls special. My grandmother always made her own sauerkraut, and I remember watching her pack cabbage into huge crocks in the basement. While store-bought works perfectly fine here, if you have access to homemade or artisanal sauerkraut, the flavor difference is remarkable and adds an authentic touch to this beloved party food.
Make-Ahead Options
These Reuben balls are perfect for planning ahead and reducing day-of stress when entertaining. You can prepare the mixture and form the balls up to 24 hours in advance. Simply keep them covered in the refrigerator on a parchment-lined tray. You can even bread them ahead of time and refrigerate for up to 4 hours before frying. The dipping sauce actually improves with time as the flavors meld, so feel free to make it a day or two ahead and store in an airtight container. This preparation flexibility makes these Reuben balls an ideal choice for busy hosts who want to impress without the last-minute cooking frenzy.
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Reheating and Storage
Leftover Reuben balls retain their delicious flavor but will lose some crispiness when stored. For best results, refrigerate in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a preheated 350°F oven for about 10 minutes until heated through and crisp again. Avoid microwaving as this will make them soggy. For longer storage, freeze the cooked and cooled Reuben balls in a single layer, then transfer to a freezer bag where they will keep for up to a month. Reheat frozen balls in a 375°F oven for 15-20 minutes until hot throughout. The dipping sauce can be refrigerated separately for up to a week, though you may need to whisk it again before serving as some separation might occur.
Creative Variations
While this classic Reuben flavor combination is hard to beat, there are several delicious variations worth exploring. For a Rachel version, substitute pastrami for the corned beef and use coleslaw instead of sauerkraut for a sweeter profile. Vegetarians can enjoy a meat-free version using tempeh or seitan with added caraway seeds for that rye bread flavor. For a lower-carb option, try using crushed pork rinds instead of breadcrumbs for the coating. Experiment with different cheeses like Gruyère or Emmental for subtle flavor changes. You can also add finely chopped pickles to the mixture for extra tang or incorporate caraway seeds into the breadcrumb mixture to evoke the flavor of rye bread that typically accompanies a Reuben sandwich.
Frequently Asked Questions
- → What’s the key to ensuring crispy Reuben Balls?
To make them crispy, chill the filling before rolling into balls, coat thoroughly in breadcrumbs, and fry at 350°F to achieve a golden crust.
- → How can I adjust the spice level in the dipping sauce?
You can increase or decrease the hot sauce and smoked paprika to suit your preferred spice level.
- → What type of breadcrumbs work best for Reuben Balls?
Panko breadcrumbs are ideal for extra crunch, but regular breadcrumbs or crushed rye crackers also work well.
- → Can I make these Reuben Balls ahead of time?
Yes, you can prepare the balls ahead and freeze them uncooked. Fry directly from frozen or reheat after frying for ultimate convenience.
- → What are some tips for frying the Reuben Balls?
Fry in small batches to avoid overcrowding the pan, maintain oil temperature at 350°F, and drain on paper towels to keep them crispy.