R&R's Reuben Balls Recipe

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R&R's Reuben Balls
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Ingredients
10
Count
Nutrition
942
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. 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)!
  2. 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.
  3. In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 942.23 Kcal (3945 kJ)
Calories from fat 835.99 Kcal
% Daily Value*
Total Fat 92.89g 143%
Cholesterol 32.6mg 11%
Sodium 345.71mg 14%
Potassium 150.71mg 3%
Total Carbs 24.6g 8%
Sugars 5.71g 23%
Dietary Fiber 1.11g 4%
Protein 8.84g 18%
Vitamin C 1.5mg 3%
Iron 0.7mg 4%
Calcium 183.8mg 18%
Amount Per 100 g
Calories 450.26 Kcal (1885 kJ)
Calories from fat 399.49 Kcal
% Daily Value*
Total Fat 44.39g 143%
Cholesterol 15.58mg 11%
Sodium 165.21mg 14%
Potassium 72.02mg 3%
Total Carbs 11.76g 8%
Sugars 2.73g 23%
Dietary Fiber 0.53g 4%
Protein 4.22g 18%
Vitamin C 0.7mg 3%
Iron 0.3mg 4%
Calcium 87.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.4
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Total Fat

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