Oh, you guys are going to LOVE these! You know how much I adore a good classic, right? Well, I took the iconic Reuben sandwich, that beautiful masterpiece of corned beef, Swiss cheese, tangy sauerkraut, and that zippy Russian dressing, and shrank it down into the most *adorable* bite-sized appetizers. These Reuben Balls are seriously a game-changer for any party or just a Tuesday night craving. I’ve made these so many times, tweaking just a little bit here and there, and trust me, they always disappear in minutes. It’s like magic happening right before your eyes!
Why You’ll Love These Reuben Balls
You’re going to absolutely adore these little flavor bombs for so many reasons!
- Super Easy: Seriously, you can throw these together in a flash. Perfect for when you need a crowd-pleaser without a ton of fuss.
- Flavor Explosion: It’s that irresistible Reuben sandwich taste – tangy, cheesy, and savory – all in one perfect bite.
- Party Perfect: Whether it’s game day, a holiday party, or just a fun get-together, these are guaranteed to be a hit. People always rave about them!
- Unique & Fun: It’s a familiar favorite in a totally new, bite-sized package. Everyone loves trying a classic in a new way!
Ingredients for Perfect Reuben Balls
Okay, let’s talk about what you’ll need to make these little bites of heaven! It’s all pretty straightforward, and honestly, the star is that delicious corned beef. Make sure you have everything handy before you start mixing!
For the Reuben Balls Mixture
This is where all the magic happens! We’re talking about the heart of the Reuben flavor right here. You’ll need:
- 1 cup corned beef, finely chopped. The better you chop it, the better it mixes in!
- 1/2 cup Swiss cheese, shredded. Oh, the gooey factor!
- 1/4 cup sauerkraut, drained and squeezed super dry. This is key – nobody wants soggy balls!
- 2 tablespoons Russian dressing. It brings that signature tang.
- 1/4 cup plain bread crumbs. These help bind everything together.
- 1 large egg, beaten. Our binder-in-chief!
For Frying the Reuben Balls
Just a couple of things for getting that perfect golden crust:
- 1/2 cup vegetable oil. Enough to get nice and hot for frying.
Step-by-Step Guide to Making Reuben Balls
Alright, let’s get down to the fun part! Making these Reuben Balls is actually super simple, and I promise, even if you’re not a super seasoned cook, you’ll nail this. Just follow along, and soon you’ll have a plate full of these little delights.
Mixing the Reuben Balls Base
First things first, grab your biggest bowl! We’re going to toss all those yummy filling ingredients in there: the finely chopped corned beef, that gorgeous shredded Swiss cheese, your sauerkraut (make sure it’s *really* dry – seriously, squeeze out every last drop!), and the all-important Russian dressing. Give it a good mix, like you’re really getting to know each ingredient. Then, stir in the plain bread crumbs and the beaten egg. Keep mixing until it all comes together like magic, forming a dough that’ll hold its shape. It should feel a little sticky, but not totally over the top.
Forming and Frying Your Reuben Balls
Now for the fun shaping part! Take about a tablespoon of the mixture at a time and roll it between your hands to form little balls, about an inch across. Don’t worry if they aren’t perfectly round; a little rustic charm is good! You should get around 24 of these little guys. While you’re rolling, get a frying pan going over medium heat and pour in your vegetable oil. You want it hot enough to sizzle but not so hot that it smokes like crazy. Carefully drop your Reuben Balls into the hot oil, but don’t crowd the pan! Work in batches. They’ll need about 3 to 4 minutes per side, or until they turn a beautiful golden brown and look nice and crispy. Keep an eye on them so they don’t burn!
Draining and Serving the Reuben Balls
Once they’re all golden and gorgeous, carefully lift those Reuben Balls out of the pan. I like to put them on a plate lined with paper towels – this just helps soak up any extra oil so they’re not greasy. And there you have it! Serve them up warm while they’re still nice and toasty. They are absolutely divine all on their own, but if you want to take things up a notch, a little extra Russian dressing on the side for dipping is always a welcome addition. Your guests (or you!) will be fighting over the last one, I guarantee it!
Tips for the Best Reuben Balls
You know, even with a simple recipe like these Reuben Balls, a few little tricks can make them go from good to absolutely spectacular. I’ve learned a thing or two over the years, and these tips have really helped me nail that perfect crisp and flavor every single time. Since you can also bake these Reuben Balls, some tips apply to both methods!
Ingredient Quality Matters
Honestly, using good quality corned beef makes a HUGE difference. If you can get some nicely seasoned, moist corned beef, your Reuben Balls will taste even more authentic. And for the sauerkraut? Make SURE it’s squeezed super, super dry. Soggy sauerkraut is the enemy of a crispy ball, trust me!
Don’t Overcrowd the Pan
When you’re frying, it’s tempting to just toss them all in there at once. Resist the urge! If you cram too many Reuben Balls into the pan, the oil temperature will drop, and you’ll end up with greasy, less-than-crispy appetizers instead of perfectly golden delights. Fry them in batches, and your patience will definitely be rewarded. It’s like preparing these fun chicken nuggets – giving them space helps them cook up perfectly!
Baking is a Great Option Too!
Looking for a slightly lighter version or just prefer baking? No problem! You can totally bake these Reuben Balls. Just pop them onto a baking sheet and bake them at 375°F (190°C) for about 15-20 minutes. They get a lovely golden color and are still delicious, though maybe not *quite* as crispy as the fried ones. It’s a nice alternative, kind of like these meatballs – we love them fried or baked!
Make Sure They’re Cooled Slightly
These are best served warm, but if they’re piping hot straight from the fryer or oven, you’ll burn your tongue! Let them sit on the paper towels for just a minute or two to cool enough so you can pop them straight into your mouth without singing yourself. It’s a small step, but it makes a big difference for enjoying your Reuben Balls immediately.
Make-Ahead and Storage for Reuben Balls
The best part about these little Reuben Balls is that you can totally get a jump start on them! Prep them all through the rolling stage and then chill them on a baking sheet in the fridge for up to a day. When you’re ready to cook, just fry or bake them as usual – they might need an extra minute or two since they’re starting out cold. If you want to freeze them, that works too! Lay them in a single layer on a baking sheet until frozen, then pop them into a freezer bag. To reheat, just bake them at 375°F (190°C) until heated through. It makes party prep so much easier!
Variations on Classic Reuben Balls
While these standard Reuben Balls are honestly pretty perfect on their own, I love playing around to see what else we can do! If you want to switch things up a bit, try swapping out the Swiss cheese for some sharp cheddar or even a little Gruyere for a nutty kick. A pinch of caraway seeds mixed into the filling can really amp up that classic Reuben vibe, making your Reuben Balls even more traditional. And of course, we already chatted about how baking is a fantastic alternative to frying, but remember, experimentation is the name of the game when you’re having fun in the kitchen! They’re almost as fun as making cheesy thumbprint appetizers!
Frequently Asked Questions About Reuben Balls
Got questions about whipping up these goodies? I’ve got you covered! Here are some things people often ask me about making the best Reuben Balls.
Can I bake these Reuben Balls instead of frying them?
Oh, absolutely! Baking is a fantastic option if you want to make lighter Reuben Balls or just prefer not to fry. Just follow the instructions in the notes: place them on a baking sheet, and bake them at 375°F (190°C) for about 15-20 minutes, or until they’re golden brown and heated through. They won’t be quite as crispy as the fried version, but they are still seriously delicious!
What do I serve with my Reuben Balls?
They’re pretty perfect on their own, but I always love having a little something for dipping. Extra Russian dressing is a classic choice, of course! A simple Thousand Island dressing works beautifully too. If you want something a little tangier, a spicy mustard or even a ranch dressing can be surprisingly good. It’s similar to serving baked brie – people love having options!
How do I store leftover Reuben Balls?
If, by some miracle, you have any leftovers, that’s great news! Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, I highly recommend popping them back in the oven at around 350°F (175°C) for about 5-10 minutes. This helps them crisp up again so they’re almost as good as fresh. Avoid the microwave if you can; it tends to make them a bit chewy.
Why are my Reuben Balls falling apart?
Usually, if your Reuben Balls are falling apart, it’s because the mixture wasn’t held together well enough. Make sure you’ve used the beaten egg and the breadcrumbs properly! Also, ensure your sauerkraut is *really* squeezed dry – excess moisture can prevent the mixture from binding. If it still feels too loose, you can always mix in a tiny bit more breadcrumbs.
Estimated Nutritional Information
Just a little heads-up, the nutritional info for these amazing Reuben Balls can change depending on the exact brands you use and even how much you snack on them! But, as a rough guide, you’re looking at about 150-200 calories per ball, with around 10-15g of fat, 8-10g of protein, and 5-7g of carbs. Remember, these are just estimates to give you an idea!
Share Your Reuben Balls Creations!
Now it’s your turn! Did you make these incredible Reuben Balls? I absolutely love hearing about your kitchen adventures! Please, please leave a comment below and tell me how they turned out. And if you snapped some photos, definitely tag me on social media – seeing your creations brightens my day! I’m always so curious to see how my recipes turn out in your homes. You can learn more about what inspires us here on the About Us page!
Reuben Balls
Ingredients
Equipment
Method
- In a large bowl, combine the chopped corned beef, shredded Swiss cheese, drained sauerkraut, and Russian dressing. Mix well.
- Stir in the bread crumbs and the beaten egg. Mix until everything is well combined and the mixture holds together.
- Roll the mixture into small balls, about 1 inch in diameter. You should get about 24 balls.
- Heat the vegetable oil in a frying pan over medium heat.
- Carefully place the Reuben balls into the hot oil, working in batches if necessary to avoid overcrowding the pan.
- Fry the balls for about 3-4 minutes per side, or until they are golden brown and heated through.
- Remove the Reuben balls from the pan and place them on a paper towel-lined plate to drain any excess oil.
- Serve warm with extra Russian dressing for dipping, if desired.