Crispy Reuben Balls

Savory Bites of Corned Beef, Sauerkraut, and Cheese, Coated in Crunchy Goodness

2 cups cooked corned beef, shredded

1 cup sauerkraut, drained and chopped

1 cup Swiss cheese, shredded

1/2 cup cream cheese, softened

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 cup breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

Oil for frying

In a large mixing bowl, combine the shredded corned beef, chopped sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until well combined.

Using your hands, form the mixture into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.

Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Return the breaded balls to the baking sheet.

Heat oil in a deep skillet or fryer over medium heat. Once the oil is hot, carefully add the Reuben balls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

Remove the balls from the oil and drain on paper towels. Serve warm with additional Dijon mustard or your favorite dipping sauce.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 320 kcal | Servings: 6 servings