Crispy Corned Beef Bites

These tasty Reuben Balls turn your favorite sandwich into bite-sized treats everyone will love. When tangy sauerkraut meets rich corned beef and melty cheese, then gets fried till golden and crunchy, you've got a winner. Watch these little gems vanish moments after they hit your party table – they're that good!

I whipped these up for a football party several years back, and now folks expect me to bring them every time. There's something about that crispy outside and warm, tangy inside that gets people hooked – they'll keep grabbing more until they're gone!

Ingredients

• Silver Floss Sauerkraut: 1 package (2 pounds), squeezed super dry to keep balls firm
• Cream cheese: 1 package (8 ounces), left out till soft for smooth mixing
• Dried onion flakes: 2 teaspoons, adds flavor without making things watery
• Sliced deli corned beef: 16 ounces, chopped into tiny bits for the right feel
• Dry breadcrumbs or panko: 1/2 cup, helps everything stick together
• Eggs: 2, whisked well for dipping
• All purpose flour: 1/4 cup, makes the eggs stick better
• Additional breadcrumbs or panko: 3/4 cup, split up for coating the outside

Step-by-Step Instructions

Mix Your Filling:

Stir the soft cream cheese with dried onion flakes in a big bowl until they're totally mixed. Those flakes will soak up a bit of moisture and spread flavor everywhere. Toss in your well-drained sauerkraut, tiny corned beef pieces, and 1/2 cup breadcrumbs. Mix everything until it's all blended nicely. You want it firm enough to roll into balls without falling apart.

Shape Into Balls:

With clean hands or a small scoop, grab some mixture and roll into golf-ball sized rounds, about 1 1/2 inches across. If things feel too sticky, just add more breadcrumbs, one spoon at a time. Try to make all your balls about the same size so they cook evenly. Put them on a tray lined with parchment paper.

Coat The Balls:

Create a three-step dipping station with shallow dishes. Put flour in the first dish, whisked eggs in the second, and your remaining breadcrumbs in the third. Take a few balls at a time and roll them in flour first, shake off the extra, then dunk in egg, let drips fall off. Finish by rolling in breadcrumbs, pressing lightly so they stick all over.

Cook Them Golden:

Warm oil in a deep pot or fryer to exactly 370°F. A candy thermometer helps get this right since temperature really matters. Cook just a few balls at once so they don't crowd each other and cool the oil. Gently drop your coated balls into hot oil. Cook for 1 to 2 minutes, turning now and then, until they turn a nice golden color all around.

Let Cool And Enjoy:

Lift the fried balls out with a slotted spoon and put them on paper towels to soak up extra oil. Let them cool for 2 to 3 minutes before eating. You want a crispy outside with a warm, creamy inside. They taste best when they're still warm, so don't wait too long to serve them.

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Don't skimp on your corned beef – it really changes how these taste. I always go for fresh-sliced from the deli instead of the pre-packaged stuff. The first time I brought these to our block party, they were gone so fast that everyone cornered me for the secret before I could leave!

Serving Suggestions

These Reuben Balls taste great by themselves, but they're even better with something to dip them in. Try some Russian dressing or Thousand Island for that classic Reuben sandwich feel. If you want something different, a spicy horseradish cream really brings out the beefy flavor and adds a nice kick.

Make Ahead Tips

You can get these Reuben Balls ready up to a day before you need to fry them. Do everything up to making the balls, then put them on a parchment-covered tray and stick them in the fridge uncovered for an hour to firm up. After that, move them to a sealed container with parchment between layers. When party time comes, just bread and fry them straight from the fridge. They'll need about 30 extra seconds of cooking time when cold.

Troubleshooting Common Issues

If your balls break apart while frying, your mix is probably too wet. Try draining your sauerkraut more – push it hard in a strainer or wrap it in a clean kitchen towel and squeeze out the juice. You can also mix in more breadcrumbs, just a spoonful at a time, until the balls stay together when you roll them.

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Once you serve these Reuben Balls, get ready for people to beg you to make them again and again!

Frequently Asked Questions

→ Can I prep these Corned Beef Bites early?

Sure! Assemble and coat them ahead—up to a day. Keep them covered in the fridge on a tray lined with paper. Fry when it's time to serve. Another option is frying first, refrigerating, then reheating at 350°F for 10 minutes when ready to eat.

→ What's a good sauce for these bites?

Thousand Island is a go-to for the classic Reuben vibe. Russian dressing or a mix of mayo, ketchup, and relish also tastes great. For a twist, spicy mustard adds a punchy kick!

→ Can I bake instead of frying?

Absolutely! Bake them at 375°F for around 20–25 minutes until they're golden. A light oil spray on top helps them crisp up, although they won't be as crunchy as the fried ones.

→ Why's draining sauerkraut so critical?

You need to get rid of that extra juice. Wet sauerkraut will make shaping the balls tricky and might cause splattering when fried. After draining, press it in a towel to get it super dry for best results.

→ Could I add Swiss cheese here?

Totally! Toss in 1/2 cup of shredded Swiss cheese to bring that real Reuben sandwich vibe. Mix it with the filling ingredients before shaping the balls for a cheesy upgrade.

→ How do I store and reheat extra bites?

Pop the leftovers in a sealed container in the fridge for up to three days. Reheat in a 350°F oven for 10–12 minutes. Skip the microwave if you can—it makes them squishy instead of crispy.