Crispy outside, melty inside, pure comfort
Aunt Betty’s Homestyle Reuben Balls pack everything you love about a classic Reuben into bite-sized, golden appetizers. Savory corned beef, tangy sauerkraut, and melty Swiss cheese come together with a creamy dressing, then get rolled, breaded, and cooked until irresistibly crisp. Perfect for parties, game day, or family gatherings—these disappear fast.
Ingredients
1½ cups finely chopped corned beef
1 cup sauerkraut, well drained and finely chopped
1 cup shredded Swiss cheese
¼ cup Thousand Island or Russian dressing
1 large egg
½ cup plain breadcrumbs
½ teaspoon black pepper
For coating
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs or panko
Oil for frying or cooking spray for baking
Instructions
Start by preparing the filling. In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, dressing, egg, breadcrumbs, and black pepper. Mix thoroughly until the mixture holds together and all ingredients are evenly distributed.
Using a tablespoon or small scoop, portion the mixture and roll it between your hands to form compact balls about 1½ inches in size. Place them on a plate or tray as you go.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip into the egg, and finally coat evenly with breadcrumbs. Press gently so the coating sticks well.
For frying, heat oil in a deep skillet to medium heat. Fry the balls in batches, turning gently, for 2–3 minutes per side until golden brown and heated through. Remove and drain on paper towels.
For baking, preheat the oven to 400°F (205°C). Place the breaded balls on a greased or parchment-lined baking sheet. Lightly spray the tops with cooking spray and bake for 18–22 minutes, turning once halfway through, until golden and crisp.
Allow the Reuben balls to rest for a couple of minutes before serving so the filling sets slightly.
Serve warm with extra Thousand Island or Russian dressing on the side for dipping.
Tips
Drain the sauerkraut very well to prevent soggy balls.
Finely chopped corned beef helps everything bind together.
These can be prepped ahead and cooked just before serving.
