Reuben Balls
Sometimes things just need to be in ball form…and these reuben balls are the perfect appetizer for the reuben lovers!
Fun fact…my husband was one of the pickiest people I knew when we were dating. He basically liked “American” food and Italian food. He has changed so much (thank god!) …back then he wouldn’t have even thought of trying a reuben (why do I always want to spell it rueben-ignore if I do!)…the corned beef, thousand island dressing, and sauerkraut would have freaked him out. Then he tried it and LOVED IT…it’s always a go to for him any time it’s on the menu. So, we have recreated the reuben flavors many different ways.
If you are a reuben lover too…here are some of our other favorites.
Reuben Idaho Nachos - who doesn’t love reuben ingredients on french fries??
Reuben Sliders - these are fantastic for a crowd!
Reuben Balls
Serving: 3-4 balls per person (makes 18-22 balls)
Prep time: 20 minutes (plus 60 minutes chilling time) | Cook time: 15 minutes
Ingredients:
1 1/2 c corned beef, chopped
1 cup drained and squeezed sauerkraut
1 cup shredded Swiss cheese
4 oz cream cheese, softened
1 tbsp dijon mustard
1/2 c all-purpose flour
2 eggs beaten
1 c panko
avocado oil
Thousand Island dressing
Instructions:
Chop or shred your corned beef, Swiss cheese, and dry your sauerkraut. Then mix the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Chill in the refrigerator until you are ready to make the balls (at least 1 hour).
When ready, heat oil in a pot on medium-low heat to 350°F.
Form the balls with a medium-sized melon scooper. Roll them and then dredge them in flour, egg, and lastly, panko. Set into your heated oil and cook for 3 minutes. Flip them over and let them cook for another 2-3 minutes. These should be golden brown all around. Take it out of the oil and place it on a serving dish. Repeat until all of the balls are fried and perfectly golden brown. Serve with Thousand Island dressing and enjoy!
