Crispy Reuben Balls with Hash Brown Crust

All the bold flavors of a classic Reuben sandwich, packed into golden, crunchy bites! These Crispy Reuben Balls deliver everything you love about the deli favorite — savory corned beef, tangy sauerkraut, and melty Swiss cheese — wrapped in a crackling, hash brown crust. Each bite offers a satisfying contrast of textures, with a crisp exterior that gives way to a warm, gooey, flavor-packed center.

Warm, savory, and crackling with flavor — every bite is a nostalgic deli dream. The briny punch of sauerkraut cuts through the richness of the cheese and corned beef, creating a perfectly balanced appetizer or party snack that tastes both indulgent and familiar. Served hot with a creamy dipping sauce, these bite-sized delights disappear quickly from any table.

Ingredients

Filling

• 1 1/2 cups cooked corned beef, finely chopped
• 1 cup sauerkraut, well-drained and chopped
• 1 cup shredded Swiss cheese
• 2 oz cream cheese, softened
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Coating

• 2 cups frozen shredded hash browns, thawed
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• Oil for frying

Crispy on the outside, melty and meaty on the inside — with a briny punch from sauerkraut. Taking the time to properly drain the sauerkraut is especially important here, as excess moisture can make the filling too soft and prevent the coating from adhering well.

Instructions

1. In a large mixing bowl, combine the finely chopped corned beef, well-drained and chopped sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, and black pepper. Mix thoroughly until the ingredients are evenly distributed and the cream cheese binds everything together into a cohesive mixture. The filling should feel slightly sticky but hold its shape when pressed together.
2. Roll the mixture into 1-inch balls using your hands, pressing gently but firmly so they are compact and uniform in size. Consistent sizing ensures even cooking. Place the balls on a lined tray, leaving a small amount of space between each one to prevent sticking.
3. Chill the formed balls in the refrigerator for 30 minutes. This step helps the filling firm up, making the balls easier to coat and helping them maintain their shape during frying. Skipping this step may result in the balls softening too quickly in hot oil.
4. In a second bowl, combine the thawed shredded hash browns with the panko breadcrumbs. Mix well so the breadcrumbs are evenly distributed throughout the potatoes. The hash browns provide a hearty crunch, while the panko adds lightness and extra crisp texture.
5. Dip each chilled ball into the beaten egg, ensuring it is fully coated. Allow any excess egg to drip off before rolling the ball in the hash brown mixture. Press the coating gently onto the surface so it adheres well and creates an even crust around each ball.