If you love a Reuben sandwich, then this is the ultimate fun twist for you! These Reuben meatballs are simple to prepare in your air fryer or oven. Featuring classic corned beef, swiss, rye, and sauerkraut, they’re a bite-sized version of the handheld classic. Serve them up for St Patrick’s Day or anytime!
What Are Reuben Meatballs?
Reuben meatballs are savory, moist, delicious, and the perfect unique spin on the traditional Reuben sandwich. They’re also a great way to use up leftover corned beef from your St. Patrick’s Day dinner!
Meatballs are so versatile, since you can use them in so many ways! Turn them into sliders, a meatball hoagie, or a casserole. They can also be served with toothpicks as an appetizer, or atop a bed of pasta.
While these meatballs may be bite-sized, they pack a ton of flavor! Corned beef, sauerkraut, creamy swiss cheese, and rye bread make the perfect combination. They’re a savory and hearty option that’s great for entertaining and for your tailgate party!
Katie’s tip
If you’re looking for another tailgate or party appetizer, then check out my hot Reuben Dip which features the same delicious cheesy corned beef flavors!
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Ingredients List
- 1 pound corned beef, trimmed of excess fat (a little is fine, trim the big pieces)
- 1 cup shredded swiss cheese
- ½ cup sauerkraut (drained)
- 3 slices stale rye bread (for breadcrumbs)
- 2 large eggs
- 1 Tbsp dried minced onion (or ½ cup fresh, finely diced)
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1 tsp salt (or more to taste)
- ½ tsp black pepper (or more to taste)
- ¼ cup Thousand Island dressing
Ingredient Tips and Substitutions
- Corned beef brisket works the best for this (but you can use deli style too). Use a food processor to pulse it into fine pieces, similar to ground beef. Feel free to use a mix of corned beef and ground beef as well if you don’t have enough leftovers! Note that if you’re cooking a corned beef brisket from fresh to use for this, it takes 3-4 hours in the oven so I recommend cooking it a day in advance
- You can use cooked cabbage instead of the sauerkraut if preferred. In either case, make sure to drain well and remove as much moisture as possible
- Instead of swiss cheese, you can use Gruyere, or sub mozzarella (though it won’t be as “classic” of a Reuben in this case)
- If your slices of rye bread aren’t stale, toast in the oven for about 10 minutes at 200°F, or in the air fryer for 2-3 minutes at 400°F. You just want it to dry out and be crispy like bread crumbs (you could also substitute plain breadcrumbs, but they won’t have that classic rye flavor)
- Spices are all adjustable to taste. Caraway seeds are another great addition (I just don’t prefer them myself, so I don’t put them in)
- While these Reuben meatballs are great on their own, consider serving ingredients like pretzel slider rolls with Thousand Island coleslaw, hoagie rolls, pasta, extra cheese for topping a casserole, etc
How to Cook Reuben Meatballs: Step By Step
- Use a food processor to finely grind your stale rye bread into breadcrumbs, and your corned beef into a fine mince. Note: if you don’t have a food processor, you can use a Chef’s knife to chop the meat by hand, and a bag to crush the toasted bread; it’s just a lot more work this way
- In a large bowl, combine the ground corned beef, shredded swiss cheese, rye breadcrumbs, drained sauerkraut, eggs, and all the seasonings. Mix well until everything is evenly distributed
- Form mixture into approximately 1” balls (you can use a Tablespoon or cookie scoop to make this easier) by rolling between your palms
- To cook in the air fryer: place in the air fryer basket or rack in a single layer with air space between each meatball. Cook on the air fry setting at 400°F for 10-15 minutes, until browned as desired and cooked through. For the oven: bake on a parchment lined baking sheet in a 400°F oven for about 20 minutes. In either case, the center should reach 165°F for food safety
- Serve hot, with Thousand Island dressing for dipping (or with pretzel slider buns, extra kraut, and dressing for Reuben meatball sliders)!
What to Serve With Reuben Meatballs
- Thousand Island dressing
- Mustard
- Pretzel rolls
- Hoagie rolls
- Egg noodles
- Colcannon
- Mashed potatoes
- Pickles
- Potato chips
- French fries
- Coleslaw
- Onion rings
- Deviled eggs
- Porter style beers
- Rye based beers
- Martinis
There are lots of great items to serve alongside Reuben meatballs, as a base, side dish, or drink to accompany them!
Try them with my Air Fryer Deviled Eggs, Air Fryer Beer Batter Onion Rings, or some Air Fryer Accordion Potatoes. Wash it down with my Irish Margarita Recipe or a Tipperary Cocktail, and finish with Leprechaun Bark or Lucky Charms Rice Krispies for dessert!
Recipe FAQs
Can I Use Any Type of Ground Meat for Making Reuben Meatballs?
To make a truly “Reuben” meatball, use ground corned beef for the base. It can also be split 50/50 with regular ground beef if preferred.
For a leaner version, use turkey instead (which might make it a “Rachel” meatball instead).
What Is the Best Method for Cooking Reuben Meatballs?
Reuben meatballs can be baked in the oven, air fried, or cooked in a skillet on the stovetop.
Baking them in the oven allows for even cooking and ensures they retain their moisture, while cooking them in a skillet adds a crispy exterior. The air fryer does both, with a brown exterior and juicy interior.
Are There Any Variations of Reuben Meatballs to Try?
Absolutely! You can experiment with different variations of Reuben meatballs by adding ingredients like diced onions, garlic, caraway seeds, or chopped pickles to the meat mixture.
You can also add variety in presentation, using pretzel buns, mashed potatoes, or colcannon as a base.
How Many Meatballs Should I Plan Per Person?
The recommended serving size for Reuben meatballs depends on whether they are served as an appetizer or a main course.
As an appetizer, plan for 3-4 meatballs per person, while as a main course, aim for 5-6 meatballs per serving.
Are Reuben Meatballs Good For Restricted Diets?
As is, Reuben meatballs are not suitable for most dietary restrictions, as they contain meat, gluten, dairy, and carbs.
However, they can be adapted to suit various dietary restrictions. For a gluten-free option, use gluten-free breadcrumbs. For a low-carb option, substitute breadcrumbs with almond flour or crushed pork rinds.
Recipe Pro Tips
- I prepared my Reuben meatballs in my Ninja air fryer and they were fully cooked (verified via thermometer) at 10 minutes total, without preheating. I added 2 additional minutes for a darker brown exterior, but this is personal preference
- The meatballs are very soft while cooking, so I actually do not recommend flipping them. If you want to (to brown the bottoms more), do so gently with a pair of tongs
- You can use perforated parchment paper in the air fryer as well if preferred, to make cleanup easier and to help prevent the cheese from dripping through the grates
- For a stuffed meatball option, add a cube of swiss cheese to the center of the meatball instead of incorporating it into the meat. Make sure to seal it well to prevent leaking
- This recipe should make about two dozen meatballs, but it can vary slightly depending on the exact size of your meatballs
Storage and Serving Tips
- Store any leftover Reuben meatballs in the refrigerator for 2-3 days in an airtight container (you are welcome to make them in advance and reheat them later as well for convenience)
- You can also freeze Reuben meatballs for longer term storage. Allow them to cool completely, then transfer them to a freezer-safe container or bag, and store for up to 3 months. They can also be frozen uncooked if preferred (add 2-3 extra minutes to cooking time to account for frozen)
- To reheat your Reuben meatballs, air fry at 325°F for 3-4 minutes (add 1-2 minutes if frozen), or place in a 350°F oven for 10 minutes (add 3 minutes if frozen)
- Reuben Sliders (Air Fryer or Oven)
- Reuben Crescent Rolls
Final Thoughts
These Reuben meatballs are a great way to use up leftover corned beef from your St Paddy’s celebration! However, they’re equally tasty with deli corned beef any time you have a craving.
Meatballs are great because they have so much versatility. You can serve them with toothpicks for appetizers with tangy Thousand Island dressing for dipping, or add them to slider rolls with kraut and dressing for game day.
They also go well on a hoagie roll for a sub, or with pasta, potatoes (use up that colcannon) and more. I’ve even turned them into a meatball casserole!
Katie’s tip
If you’re looking for some other creative meatball recipes, make sure to check out my Air Fryer Buffalo Chicken Meatballs and Greek Meatballs in the Air Fryer for other great options!
Reuben Meatballs (Air Fryer or Oven)
Equipment
- Air Fryer (or oven)
- Baking sheet (oven only)
- Parchment paper (optional for air fryer)
Ingredients
- 1 Pound corned beef (trimmed of excess fat)
- 1 Cup shredded swiss cheese
- ½ Cup sauerkraut (drained)
- 3 Slices stale rye bread (for breadcrumbs)
- 2 Large eggs
- 1 Tbsp dried minced onion (or ½ cup fresh, finely diced)
- 1 Tsp minced garlic
- 1 Tsp dried parsley
- 1 Tsp salt (or to taste)
- ½ Tsp black pepper (or to taste)
- ¼ Cup Thousand Island dressing
Instructions
- Use a food processor to finely grind your stale rye bread into breadcrumbs, and your corned beef into a fine mince. Note: if you don’t have a food processor, you can use a Chef’s knife to chop the meat by hand, and a bag to crush the toasted bread; it’s just a lot more work this way1 Pound corned beef, 3 Slices stale rye bread
- In a mixing bowl, combine the ground corned beef and breadcrumbs with the rest of the ingredients (except the dressing). Mix well until everything is evenly distributed1 Cup shredded swiss cheese, ½ Cup sauerkraut, 2 Large eggs, 1 Tbsp dried minced onion, 1 Tsp minced garlic, 1 Tsp dried parsley, 1 Tsp salt, ½ Tsp black pepper
- Form mixture into approximately 1” balls
- To cook in the air fryer: place in the air fryer basket or rack in a single layer with air space between each meatball. Cook on the air fry setting at 400°F for 10-15 minutes, until browned as desired and cooked through. For the oven: bake on a parchment lined baking sheet in a 400°F oven for about 20 minutes. In either case, the center should reach 165°F for food safety
- Serve hot, with Thousand Island dressing for dipping (or with pretzel slider buns, extra kraut, and dressing for reuben meatball sliders)!¼ Cup Thousand Island dressing
Notes
- Corned beef brisket works the best for this (but you can use deli style too). Feel free to use a mix of corned beef and ground beef as well if you don’t have enough leftovers! Note that if you’re cooking a corned beef brisket from fresh to use for this, it takes 3-4 hours in the oven so I recommend cooking it a day in advance
- You can use cooked cabbage instead of sauerkraut. Make sure to drain well and remove as much moisture as possible
- Instead of swiss cheese, you can use Gruyere, or sub mozzarella (though it won’t be as “classic” of a Reuben in this case)
- If your rye bread isn’t stale, toast in the oven for about 10 minutes at 200°F, or in the air fryer for 2-3 minutes at 400°F. You want it to dry out and be crispy like breadcrumbs
- Seasonings are all adjustable to taste. Caraway seeds are another great addition
- I prepared my Rueben meatballs in my Ninja air fryer and they were fully cooked (verified via thermometer) at 10 minutes total, without preheating. I added 2 additional minutes for a darker brown exterior, but this is personal preference
- The meatballs are very soft while cooking, so I do not flip them. If you want browner bottoms, flip gently with a pair of tongs. They will firm up after sitting for a few minutes post-cooking
- This recipe should make about two dozen meatballs, but it will vary slightly depending on the exact size of your meatballs
- Exact nutritional values will vary based on brand and flavor of ingredients, amount of sauce used, any sides added, size of meatballs, and total quantity consumed, so please consider this a guideline only
Nutrition
