Crispy Reuben Corned Beef Balls (Printer-Friendly)
Golden corned beef and sauerkraut bites with a crunchy crust, ideal for snack or gathering occasions.
# What You’ll Need:
→ Filling
01 -
2 cups cooked corned beef, shredded
02 -
1 cup sauerkraut, drained and chopped
03 -
1 cup Swiss cheese, shredded
04 -
1/2 cup cream cheese, softened
05 -
1 tablespoon Dijon mustard
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon freshly ground black pepper
→ Coating
09 -
1 cup breadcrumbs
10 -
1/2 cup all-purpose flour
11 -
2 large eggs, beaten
12 -
Vegetable oil or canola oil, for frying
# Steps to Follow:
01 -
In a large bowl, mix shredded corned beef, chopped sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, and black pepper until fully integrated.
02 -
Use clean hands to shape the mixture into 1-inch diameter balls, pressing firmly to maintain shape. Place on a parchment-lined baking sheet.
03 -
Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third for an organized breading process.
04 -
Coat each ball by rolling first in flour, then dipping into the beaten eggs letting excess drip off, and finally rolling in breadcrumbs. Return to the baking sheet.
05 -
Heat oil in a deep skillet over medium heat. Fry the balls in batches, turning occasionally, until golden brown and crisp on all sides, about 3-4 minutes per side.
06 -
Transfer fried balls to paper towels to drain excess oil. Serve warm with additional Dijon mustard or preferred dipping sauce.
# Helpful Hints:
01 -
Chilling the filling slightly before breading helps the balls hold their shape during frying.
02 -
Ensure sauerkraut is thoroughly drained and patted dry to prevent soggy filling.
03 -
Monitor oil temperature to avoid overly dark or greasy coating: the oil should sizzle gently when tested with breadcrumbs.