reuben balls
(4)
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."
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(4)
yield
8 serving(s)
prep time
3 Hr
cook time
10 Min
method
Deep Fry
Ingredients For reuben balls
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2 Tbspvegetable oil
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1/2 cchopped onion
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12 ozcorned beef, cooked, trimmed, and chopped
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2 clovegarlic, minced
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4 ozcream cheese, room temperature
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2/3 cSwiss cheese, chopped or grated
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1 cansauerkraut, drained and squeezed dry (14 oz)
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2 Tbspchopped parsley
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2 tspgrainy mustard
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8 slicerye bread, toasted and processed into crumbs (about 1 1/2 cups)
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1/2 call-purpose flour
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2 lgegg whites (1/4 cup)
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Thousand Island dressing, for dipping
How To Make reuben balls
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1Sauté onions in oil until softened.
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2Add corned beef and garlic. Sauté on medium low heat about 2 minutes, just until warmed.
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3Add cream cheese and stir in until melted. Remove from heat.
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4Add Swiss cheese, sauerkraut, parsley and mustard. Stir until combined.
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5Stir in 3 Tbsp of rye bread crumbs and combine.
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6Cool until easily handled. Form into 1 1/2 inch balls. -
7Roll in flour. Refrigerate until completely cool.
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8Dip in egg whites.
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9Then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
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10Fry in canola oil until golden brown.
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11Drain on paper towels. Serve warm with Thousand Island dressing for dipping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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