Reuben Balls: A Delectable Twist on a Deli Classic

The aroma of warm sauerkraut, corned beef, and toasted rye – it’s a symphony for the senses that instantly transports me back to bustling deli counters and comforting Sunday dinners. While I’ve spent countless hours perfecting classic Reuben sandwiches, it was a recipe card, smudged with flour and bearing the charming inscription “From Rose Hill Extension Club, Chadron, Nebraska cookbook. Recipe submitted by Winona Brecht,” that introduced me to a truly ingenious iteration: Reuben Balls. These bite-sized wonders capture all the beloved flavors of their sandwich namesake, transformed into an irresistible appetizer that’s both familiar and delightfully novel. The sheer joy of popping one of these warm, savory morsels into my mouth, with its crispy coating giving way to a melty, flavorful interior, is an experience I’m thrilled to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 12-15
• Yield: Approximately 45 Reuben Balls
• Dietary Type: Vegetarian-adaptable (with corned beef substitute)

Ingredients

The magic of Reuben Balls lies in its concentrated flavors, bringing together the quintessential elements of a Reuben sandwich into a perfectly portioned appetizer.

• 1 package (3 ounces) cream cheese, softened
• 1 can (16 ounces) sauerkraut, well-drained and finely chopped
• 1 can (5 ounces) evaporated milk
• 1 teaspoon minced onion (fresh or rehydrated dried onion can be used)
• 1 can (12 ounces) corned beef, finely chopped or mashed
• 1 cup rye cracker crumbs, divided
• 1 cup all-purpose flour
• 1 cup thousand island dressing, for dipping (optional)

Equipment Needed

While the ingredients are simple, a few key pieces of equipment will make the process smoother:

• Mixing bowls (medium and shallow)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats (optional, for easy cleanup)
• Small spoon or cookie scoop (for portioning)

Instructions

Crafting these flavor bombs is a straightforward process, yielding a delightful appetizer that’s sure to impress.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). If you’re using parchment paper or a silicone baking mat, line your baking sheets now. This not only prevents sticking but also simplifies cleanup.

2. Prepare the Filling Base: In a medium mixing bowl, combine the softened cream cheese and minced onion. Stir them together until they are well incorporated and the mixture is smooth. The cream cheese acts as the binder, adding a creamy richness to the filling.

3. Incorporate the Savory Elements: Add the well-drained and chopped sauerkraut to the cream cheese mixture. Next, fold in the finely chopped corned beef. It’s important that the sauerkraut is thoroughly drained; excess moisture can make the balls difficult to form and can lead to a soggy texture. You can press out the liquid by squeezing it in your hands or wrapping it in a clean kitchen towel.

4. Bind the Mixture: Stir in 1/4 cup of the rye cracker crumbs into the meat and sauerkraut mixture. This initial addition of crumbs helps to absorb some of the moisture and start binding the ingredients together, making it easier to form the balls. Mix until everything is evenly distributed.

5. Form the Balls: Now comes the fun part! Using your hands, or a small spoon or cookie scoop, take about a tablespoon of the mixture and roll it into a ball approximately the size of a walnut. Aim for consistent size so they bake evenly. You should get around 45 balls from this recipe.

6. Create the Coating Station: Set up a dredging station for your balls. In a shallow bowl or plate, place the all-purpose flour. In another shallow bowl, pour the evaporated milk. In a third shallow bowl, place the remaining 3/4 cup of rye cracker crumbs.

7. Coat the Reuben Balls: Take each rolled ball and first roll it gently in the all-purpose flour, ensuring it’s lightly coated on all sides. Shake off any excess flour.

8. The Milk Bath: Next, dip the floured ball into the evaporated milk. Allow any excess milk to drip off. This milky coating will help the cracker crumbs adhere beautifully.

9. The Crumb Crust: Finally, roll the milk-dipped ball in the remaining rye cracker crumbs, pressing gently to ensure a good coating. The rye cracker crumbs provide that signature nutty, toasty flavor and a lovely crunchy exterior.

10. Arrange for Baking: Place the coated Reuben Balls onto your prepared baking sheets, leaving a little space between each one.

11. Bake to Golden Perfection: Bake in the preheated oven for 15 to 20 minutes, or until the balls are golden brown and heated through. The exact time will depend on your oven and the size of your balls. Keep an eye on them to prevent burning.

12. Serve and Enjoy: Once baked, let the Reuben Balls cool for just a minute or two on the baking sheet before transferring them to a serving platter. If using, provide a small bowl of thousand island dressing for dipping.

Expert Tips & Tricks

To elevate your Reuben Balls from good to truly spectacular, consider these professional insights:

• Drainage is Key: I cannot stress enough the importance of thoroughly draining the sauerkraut. If you find your mixture is too wet to form balls, you can add a tablespoon or two more of rye cracker crumbs to help firm it up.
• Corned Beef Consistency: For the best texture, finely chop the corned beef yourself rather than using pre-shredded or canned. You can even give it a quick pulse in a food processor if you have one. If you’re making these vegetarian, consider a finely crumbled firm tofu or a plant-based corned beef substitute.
• Make-Ahead Marvel: The unbaked Reuben Balls can be formed and then frozen on a baking sheet until solid, then transferred to a freezer-safe container. When ready to bake, place them directly onto a baking sheet from frozen and add a few extra minutes to the baking time.
• The Crumb Coat: For an extra crispy crust, you can double-dip. After the first coating of rye cracker crumbs, dip them back into the evaporated milk and then into a fresh batch of rye cracker crumbs. This creates a thicker, more robust crunch.
• Sauerkraut Variations: While traditional sauerkraut is fantastic, feel free to experiment with a milder dill sauerkraut or even a slightly spicy kraut for a different flavor profile.

Serving & Storage Suggestions

These Reuben Balls are best served warm, straight from the oven, allowing the cheese to be delightfully melty. Arrange them on a platter with a small bowl of thousand island dressing for dipping. They also make a fantastic addition to a charcuterie board or as part of a larger appetizer spread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 325°F (160°C) for about 5-7 minutes, or until warmed through and the crust is crisp again. Avoid microwaving, as this can result in a soft, undesirable texture.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per Reuben Ball, assuming 45 servings and not including the optional thousand island dressing.

Nutrient	Amount per Serving	% Daily Value
Calories	157.3 kcal
Calories from Fat
Total Fat	8.9 g	13%
Saturated Fat	3.9 g	19%
Cholesterol	39 mg	12%
Sodium	617.8 mg	25%
Total Carbohydrate	11.2 g	3%
Dietary Fiber	1.3 g	5%
Sugars	0.8 g	3%
Protein	7.9 g	15%

(Note: Nutritional values are approximate and can vary based on specific ingredients used.)

Variations & Substitutions

While the classic Reuben flavor is undeniably the star here, there are plenty of ways to put your own spin on these delightful bites:

• Spicy Kick: Add a pinch of cayenne pepper or a finely diced jalapeño to the cream cheese mixture for a subtle heat.
• Cheese Swap: While cream cheese is traditional, you could experiment with a little bit of softened Gruyère or Swiss cheese mixed in for an added layer of nutty, savory flavor.
• Breadcrumb Varieties: If rye crackers aren’t readily available, pumpernickel breadcrumbs or even finely crushed pretzels can offer a unique twist. For a gluten-free option, use gluten-free rye crackers or gluten-free breadcrumbs.
• Herbal Notes: A sprinkle of fresh chopped dill or chives added to the filling can bring a burst of herbaceous freshness.

FAQs (Frequently Asked Questions)

Q: Can I make Reuben Balls ahead of time?
A: Yes! You can form the balls and freeze them uncooked. When you’re ready to bake, place them directly on a baking sheet from frozen and increase the baking time by a few minutes.

Q: What if my mixture is too wet to form balls?
A: If the mixture is too moist, gradually add more rye cracker crumbs, a tablespoon at a time, until it reaches a consistency that can be easily rolled into balls.

Q: Is thousand island dressing essential?
A: The thousand island dressing is listed as optional for dipping. While it complements the flavors beautifully, the balls are still delicious on their own or with another favorite dipping sauce.

Q: Can I bake these in an air fryer?
A: Yes, you can. Preheat your air fryer to 350°F (175°C) and air fry for about 8-10 minutes, or until golden brown and heated through, flipping halfway. Work in batches to avoid overcrowding.

Q: What’s the best way to drain the sauerkraut?
A: Thoroughly drain the sauerkraut by squeezing out as much liquid as possible. You can do this by hand or by wrapping it in a clean kitchen towel and wringing it out.

Final Thoughts

The beauty of Reuben Balls lies in their ability to capture the essence of a beloved classic in a new and exciting format. They are the perfect conversation starter at any gathering, a comforting bite on a chilly evening, or a delightful surprise to elevate your appetizer game. Whether you’re a seasoned cook or just venturing into the kitchen, this recipe is a rewarding endeavor. I encourage you to gather your ingredients, roll up your sleeves, and create these little pockets of deliciousness. The warm, savory aroma that will fill your kitchen is just the beginning of the joy these Reuben Balls bring. Serve them with a crisp dill pickle spear and perhaps a bold craft beer or a glass of dry Riesling for a truly complete experience. Happy cooking, and even happier eating!