Best Reuben Balls Recipes

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R&R'S REUBEN BALLS



R&R's Reuben Balls image

I am not a fan of the typical Reuben sandwich, but many of my family and friends are. So I found a way to please everyone, including myself, with this concoction. I absolutely love these, and could eat them daily, which is the nice thing about this recipe. They can be prepared all the way up until the fry-time, but then frozen to use "as needed/wanted"... (in the directions below) for up to a month. These make for a fantastic appetizer for a party/gathering, or for an afternoon/midnight snack! (see freezing instructions). Fry up 3 for yourself as a late night binge, or fry up 20 for unexpected guests. I hope you enjoy these as much as we do. (Please just be sure to read the directions carefully, so they are as delicious for you and yours as they are for us). *NOTE: Prep time includes refrigeration time. Also, using ingredients 1-5 and steps 1 & 2, you can easily make this into a creamy spread for cocktail rye (or whatever makes you happy), just microwave the mixture for a few seconds

Provided by rosie316

Categories     Cheese

Time 1h32m

Yield 26-30 balls, 8-10 serving(s)

Number Of Ingredients 10

1 (12 ounce) can corned beef (Hormel brand)
1 (14 ounce) can sauerkraut, drained, rinsed, chopped, dried (Franks brand, see instructions)
4 ounces cream cheese, softened to room temp (1/2 of 8 oz block of Philadelphia brand)
4 ounces swiss cheese, shredded (1/2 of 8 oz block or 1 cup)
1 1/2 tablespoons minced dried onion (dehydrated)
1 cup all-purpose flour
1 cup milk
1 cup plain dried breadcrumbs (out of the canister)
3 cups vegetable oil, in a deep heavy sauce pan (or 2 inches of oil)
1/2 cup thousand island dressing (optional) or 1/2 cup Russian salad dressing (optional)

Steps:

  • Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
  • Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
  • In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
  • Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
  • When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
  • This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
  • Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
  • I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.

REUBEN BALLS



Reuben Balls image

Oh My Goodness! These are so delicious! One of the best recipes I've ever created. I took a twist on an old appetizer recipe and had a good ole' inspiration. My husband says "Reuben Balls Rock"

Provided by Robin Lieneke

Categories     Meat Appetizers

Time 40m

Number Of Ingredients 13

2 Tbsp vegetable oil
1/2 c onion, chopped
2 clove garlic, minced
12 oz corned beef roast, cooked, trimmed & chopped
1 can(s) sauerkraut drained & squeezed dry (14 oz can)
4 slice rye bread, toasted and processed into crumbs
4 oz cream cheese, room temperature
2/3 c swiss cheese, chopped or grated
2 Tbsp parsley, chopped fresh
2 tsp mustard, grainy
1/2 c flour
1/4 c egg whites
thousand island dressing (for dipping)

Steps:

  • 1. Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 2 minutes, just until warmed. Add cream cheese and stir in until melted. Remove from heat.
  • 2. Add swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, and mustard.
  • 3. Cool until easily handled. Form into 1&1/2 inch balls. Roll in flour. Refrigerate until completely cool. Dip in egg whites then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
  • 4. Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.

REUBEN BALLS



Reuben Balls image

Make and share this Reuben Balls recipe from Food.com.

Provided by NELady

Categories     < 60 Mins

Time 35m

Yield 45 Reuben Balls, 12-15 serving(s)

Number Of Ingredients 8

1 (3 ounce) package cream cheese
1 (16 ounce) can sauerkraut (well drained and chopped)
1 (5 ounce) can evaporated milk
1 teaspoon minced onion
1 (12 ounce) can corned beef
1 cup rye cracker crumbs
1 cup all-purpose flour
1 cup thousand island dressing, for dipping (optional)

Steps:

  • Mix cheese and onion, add kraut, corned beef and 1/4 c crumbs.
  • Roll into balls the size of walnuts; roll in flour and dip in evaporated milk, then roll in the rest of the cracker crumbs.
  • Bake in the oven 15-20 minutes at 350*F.

REUBEN BALLS



Reuben Balls image

Categories     Bread     Sandwich     Beef     Side     Roast

Yield Makes about thirty 1 1/2-inch meatballs

Number Of Ingredients 9

2 tablespoons olive oil
1 pound corned beef, finely diced
1 pound ground pork
1 1/4 cups sauerkraut, roughly chopped and squeezed to remove as much liquid as possible
5 large eggs
3/4 pound swiss cheese, grated
2 slices fresh rye bread, finely diced
1 teaspoon salt
1 teaspoon caraway seeds

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the corned beef, ground pork, sauerkraut, eggs, Swiss cheese, bread, salt, and caraway seeds in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

REUBEN BALLS



Reuben Balls image

Make and share this Reuben Balls recipe from Food.com.

Provided by REEVES73

Categories     Cheese

Time 30m

Yield 3 dozen, 10-12 serving(s)

Number Of Ingredients 5

4 cups rye breadcrumbs
1 cup shredded swiss cheese
1 cup shredded corned beef
1 cup sauerkraut (drained and chopped)
1/2 cup melted butter

Steps:

  • Combine bread crumbs, cheese, and corned beef.
  • Add drained kraut, mixing well.
  • Pour melted butter over mixture and mix again.
  • Press mix together and let stand for 15 minutes.
  • Form into balls, about the size of a golf ball.
  • Bake at 375°F for 20 minutes.

Nutrition Facts : Calories 125.1, Fat 12.2, SaturatedFat 7.8, Cholesterol 34.3, Sodium 180, Carbohydrate 1.2, Fiber 0.4, Sugar 0.4, Protein 3.1

THE MEATBALL SHOP'S REUBEN BALLS RECIPE



The Meatball Shop's Reuben Balls Recipe image

Make and share this The Meatball Shop's Reuben Balls Recipe recipe from Food.com.

Provided by Miss V

Categories     < 60 Mins

Time 45m

Yield 30 meatballs

Number Of Ingredients 15

1 cup mayonnaise
1/3 cup ketchup
1/3 cup sweet pickle (Gherkin, chopped)
1/3 cup whole milk
2 teaspoons salt
2 teaspoons caraway seeds
1 lb corned beef, finely diced
1 lb ground pork
1/4 cup sauerkraut (chopped, squeezed to remove as much liquid as possible)
3/4 lb swiss cheese (grated with a large box grater)
1 teaspoon salt
1 teaspoon caraway seed
2 slices rye bread (, finely diced)
5 eggs
2 tablespoons olive oil

Steps:

  • Preheat oven to 450°. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly blended.
  • 2. Drizzle olive oil into a large baking dish (9 by 13 inches), coating the entire surface evenly (use your hand to spread the oil).
  • 3. Roll the mixture into round 1½-inch meatballs, making sure to pack the meat firmly.
  • 4. Place meatballs into the oiled baking dish so they are lined up evenly in rows and each is touching its four neighbors in the grid.
  • 5. Roast meatballs in oven until firm and cooked through, about 22 minutes.
  • 6. Allow meatballs to cool for 5 minutes before removing from the tray.
  • 7. Serve with Thousand Island dressing.
  • The Meatball Shop.

Nutrition Facts : Calories 183.7, Fat 13.8, SaturatedFat 5, Cholesterol 69.5, Sodium 562.9, Carbohydrate 5, Fiber 0.3, Sugar 1.9, Protein 9.9

R&R'S REUBEN BALLS



R&R's Reuben Balls image

How to make R&R's Reuben Balls

Provided by @MakeItYours

Number Of Ingredients 10

1 (12 ounce) can corned beef (Hormel brand)
1 (14 ounce) can sauerkraut, drained, rinsed, chopped, dried (Franks brand, see instructions)
4 ounces cream cheese, softened to room temp (1/2 of 8 oz block of Philadelphia brand)
4 ounces swiss cheese, shredded (1/2 of 8 oz block or 1 cup)
1 1/2 tablespoons minced dried onion (dehydrated)
1 cup all-purpose flour
1 cup milk
1 cup plain dried breadcrumbs (out of the canister)
3 cups vegetable oil, in a deep heavy sauce pan (or 2 inches of oil)
1/2 cup thousand island dressing (optional) or 1/2 cup Russian salad dressing (optional)

Steps:

  • Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)! Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften. In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station. Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry. When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls. This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave). Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the

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