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reuben balls

(4 ratings)
icook65 avatar
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"

(4 ratings)
yield 4 -6
prep time 30 Min
cook time 10 Min
method Pan Fry

Ingredients For reuben balls

  • 2 Tbsp
    vegetable oil
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 12 oz
    corned beef roast, cooked, trimmed & chopped
  • 1 can
    sauerkraut drained & squeezed dry (14 oz can)
  • 4 slice
    rye bread, toasted and processed into crumbs
  • 4 oz
    cream cheese, room temperature
  • 2/3 c
    swiss cheese, chopped or grated
  • 2 Tbsp
    parsley, chopped fresh
  • 2 tsp
    mustard, grainy
  • 1/2 c
    flour
  • 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 2 minutes, just until warmed. Add cream cheese and stir in until melted. Remove from heat.
  • 2
    Add swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, and mustard.
  • 3
    Cool until easily handled. Form into 1&1/2 inch balls. Roll in flour. Refrigerate 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.
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