The Crispy Reuben Balls are a new take on an old recipe. When hosting family get-togethers sometimes you need to up your appetizer game. Throw something new into the mix and these Crispy Reuben Balls do just that.
Looking through my recipe box I found the recipe for Reuben balls. It has to be at least 25 years since I’ve attempted making this recipe. I know the family will love this. My sons had to be toddlers when I last had these Crispy Reuben Balls on the table. This will be a totally new dish for them.
The main ingredients in the crispy Reuben Balls are the sauerkraut and chopped corn beef. I jazzed it up a bit by adding grated pepper jack cheese. The recipe called for bread crumbs. I used Panko (Japanese-style breadcrumbs) a lighter crispier and crunchier version of Western breadcrumbs because they have more texture. A helpful tip is to chill the mixture before frying, it helps to set the mixture. The cheese and meat mixture is less likely to bubble out into the oil while cooking.
There is no doubt in my mind that these babies will be a big hit. They are so delicious with that crunchy outer coating.
Pair the Crispy Reuben Balls with the honey mustard and the taste is simply out of this world. Another family favorite appetizer you might like to try is the Cheese Taco Dip.
Crispy Reuben Balls
- ½ cup finely chopped onion
- 1 clove garlic, minced
- ¾ cup grated Pepper Jack
- 1 tablespoon butter
- 3 tablespoon flour
- 1½ cup finely chopped corned beef
- ½ teaspoon instant beef bouillon granules
- 1 16 ounces can sauerkraut, drained and very finely chopped
- 1 beaten egg
- ¾ cup flour
- 2 tablespoon minced cilantro or parsley
- BREADING FOR CRISPY REUBEN BALLS
- 1¾ cups Panko breadcrumbs
- Cooking oil for deep-fat frying
- MUSTARD SAUCE (optional)
- 2 tablespoons Dijon mustard
- ⅓ cup mayonnaise
- 2 teaspoons yellow mustard
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- ½ teaspoon hot sauce DIRECTIONS: Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
- Cook onion and garlic in butter.
- Blend in the 3 tablespoons flour and bouillon granules. Add ½ cup water; cook and stir until bubbly.
- Remove from heat.
- Stir in sauerkraut, 1 tablespoon cilantro, cheese, and corn beef.
- Form meat mixture into 48 small balls. Chill for at least 1 hour.
- Combine egg, milk, and the remaining flour; beat until smooth.
- Dip balls in batter;
- In a dish add 1 tablespoon of cilantro to Panko breadcrumbs and mix together. Roll in crumbs.
- Fry, a few at a time, in deep hot oil (365 degrees)
- Drain. Serve at once.
