Reuben Cheese Balls
Recipe and food photography by Andy Boterman. Find him and more culinary creations at @BBQwithBoterman on Instagram
12 oz. Diced Corned Beef (cooked)
14oz. Can Frank’s Kraut (drained)
12oz. Finely Shredded Swiss Cheese
16oz. Cream Cheese
6 Tablespoons Thousand Island Dressing
1tsp. Garlic Powder
Salt and Coarse Black Pepper (to taste)
8oz. Rye Chips (crushed to coat cheese balls)
Pretzel Sticks (for serving)
- Place drained kraut in a food processor and pulse until it is a fine consistency. Place in a large bowl. Add corned beef to food processor and pulse until it is a fine consistency. Add to bowl with processed kraut. Using a stand mixer or by hand, blend cream cheese, Swiss cheese, thousand island, garlic powder, salt, pepper with kraut and corned beef until well blended.
- Place mixture in the fridge for 30-60 minutes to set up.
- While cheese mix is setting up, finely crush 8oz. of rye chips and place in a bowl.
- Make 2oz. balls with the mixture and roll them in the crushed rye chips. Skewer each ball with a pretzel rod and serve with an additional thousand island and pretzels. Yields about 20 cheese balls.