Crispy Corned Beef Bites

This crispy Reuben Balls recipe transforms the classic sandwich into irresistible bite-sized morsels that disappear within minutes at every gathering I host. The contrast between the crunchy exterior and savory, cheesy interior paired with a zesty dipping sauce creates an appetizer experience that keeps everyone coming back for more.

I first made these for a Super Bowl party three years ago, and they've become my signature appetizer. Even friends who claim to dislike sauerkraut devour these without hesitation.

Ingredients

• Chopped corned beef: creates the signature flavor foundation
• Sauerkraut: provides that classic tanginess essential to any Reuben
• Swiss cheese: melts perfectly and adds rich creaminess
• Cream cheese: works as a binding agent while adding indulgent texture
• Dijon mustard: brings a subtle sharpness that balances the rich ingredients
• All-purpose flour: helps create a stable coating for frying
• Eggs: act as the essential glue for the breadcrumb coating
• Breadcrumbs: panko style delivers the best crunch factor
• Vegetable oil: with a high smoke point ensures crispy golden exteriors

• Mayonnaise: creates the creamy base for authentic Thousand Island flavor
• Ketchup: adds sweetness and classic color to the sauce
• Pickle relish: provides the essential tang and texture for authentic flavor
• Hot sauce: transforms traditional Thousand Island with a welcome kick
• Smoked paprika: introduces a subtle smokiness that complements the fried balls

Step-by-Step Instructions

Prepare the Filling:

Thoroughly combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a mixing bowl until you achieve a uniform consistency. The texture should be firm enough to hold shape but pliable. Refrigerating for 30 minutes is crucial as it allows the mixture to firm up, making the rolling process significantly easier and ensuring the balls maintain their shape during frying.

Form the Balls:

Use a small cookie scoop or measuring tablespoon to portion the chilled mixture into consistent 1-inch portions. Roll between your palms with gentle pressure to create compact, smooth balls. The mixture should be cold enough to handle without sticking excessively to your hands. Place the formed balls on a parchment-lined baking sheet with slight spacing between each to prevent sticking.

Bread the Balls:

Create a three-station breading setup with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Roll each ball thoroughly in flour first, ensuring complete coverage while gently shaking off excess. Next, dip into beaten eggs, allowing excess to drip off. Finally, roll in breadcrumbs, pressing gently to ensure complete adhesion and a thick, even coating around the entire surface.

Fry the Balls:

Heat oil to exactly 350°F using a thermometer for precision. This temperature is critical as it allows the exterior to crisp beautifully while the center warms enough to melt the cheeses. Fry in batches of 4-5 balls at a time to maintain oil temperature, turning occasionally with a slotted spoon to ensure even browning. Cook until they achieve a deep golden-brown color, approximately 2-3 minutes. The cheese inside should be melted but the balls should maintain their structure.

Make the Dipping Sauce:

Combine all sauce ingredients in a bowl, whisking thoroughly until completely incorporated and smooth. The consistency should be thick enough to cling to the balls when dipped but not so thick it doesn't spread easily. Taste and adjust seasoning, adding more hot sauce for heat or relish for tanginess according to preference. The sauce develops more flavor if made ahead and refrigerated for at least 30 minutes.

Serve:

Arrange the still-warm Reuben Balls in an attractive pattern on a serving platter with the dipping sauce in a small bowl alongside. Garnish with fresh chopped parsley or a sprinkle of smoked paprika for visual appeal. Serve immediately while the exterior remains crisp and the interior is perfectly melty.

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These Reuben Balls remind me of Sunday lunches at my grandmother's delicatessen in Brooklyn. She would save corned beef ends for making special treats, and while these aren't her exact recipe, the flavor instantly transports me back to those cherished family meals.

Storage and Reheating

These Reuben Balls maintain their quality remarkably well when stored properly. After cooling completely, place them in an airtight container with layers separated by parchment paper and refrigerate for up to 3 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to a month. When reheating from refrigerated, a 350°F oven for 8-10 minutes restores their crispness. From frozen, increase to 375°F for 12-15 minutes until heated through. The microwave works in a pinch but sacrifices the crispy exterior.

Customization Options

The basic recipe framework invites countless variations to suit different tastes or dietary needs. Try substituting pastrami for corned beef for a smokier profile, or replace Swiss with Gruyère for a more pronounced cheese flavor. For a gluten-free version, use gluten-free breadcrumbs and ensure your sauerkraut is verified gluten-free. Vegetarians can enjoy a similar experience by using plant-based alternatives like smoked tempeh or seitan in place of the corned beef. The dipping sauce can be customized with additions like horseradish for extra bite or dill for a fresher profile.

Serving Suggestions

These versatile Reuben Balls shine in numerous entertaining contexts. For casual gatherings, present them on a rustic wooden board alongside other finger foods like pickle spears, mustard-based dips, and pretzel bites. At more formal affairs, serve individually on small plates with a dollop of the sauce and a micro-green garnish. They pair beautifully with crisp lagers, dry rye ales, or even a medium-bodied Riesling that complements the sauerkraut tanginess. For a complete meal, serve alongside a fresh green salad with a light vinaigrette to balance the richness.

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Recipe FAQs

→ Can I bake these Reuben Balls instead of frying them?

Yes! For a lighter version, place the breaded balls on a parchment-lined baking sheet, spray with cooking oil, and bake at 400°F for 15-20 minutes, turning halfway through, until golden brown and heated through. They won't be quite as crispy as the fried version, but still delicious.

→ How far in advance can I make the Reuben Balls?

You can prepare the balls up to the breading stage a day ahead, keeping them refrigerated. For longer storage, freeze the uncooked breaded balls for up to a month. The dipping sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator.

→ What can I substitute for corned beef?

Pastrami makes an excellent substitute with its similar flavor profile. For a change, try using cooked shredded chicken, turkey, or even chopped ham. Vegetarians could use a plant-based meat alternative or extra-firm tofu seasoned with pickling spices.

→ How can I make this dish gluten-free?

Replace all-purpose flour with a gluten-free all-purpose blend. Use gluten-free breadcrumbs or crushed gluten-free crackers for coating. Also ensure your Dijon mustard and hot sauce are certified gluten-free, as some brands may contain gluten ingredients.

→ What sides pair well with Reuben Balls?

These savory bites pair wonderfully with crisp dill pickle spears, a simple green salad with vinaigrette, homemade potato chips, or a side of coleslaw. For a complete meal, serve with potato salad or french fries. Additional dipping options like whole grain mustard or a horseradish cream also complement the flavors nicely.

→ Can I adjust the spice level of the dipping sauce?

Absolutely! The spice level is completely customizable. For a milder sauce, reduce or omit the hot sauce and decrease the smoked paprika. For extra heat, add more hot sauce, a pinch of cayenne pepper, or even some finely diced jalapeños. Taste and adjust as you go until it reaches your preferred spice level.