Reuben Cheese Balls

Reuben Cheese Balls

Recipe and food photography by Andy Boterman. Find him and more culinary creations at @BBQwithBoterman on Instagram

Prep 10 mins
Cook 0 mins
Ready-in 15 mins
Yields 20 Cheese Balls


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)


  1. 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.
  2. Place mixture in the fridge for 30-60 minutes to set up.
  3. While cheese mix is setting up, finely crush 8oz. of rye chips and place in a bowl.
  4. 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.

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