That first hiss from the cooker tells you something good is happening. You spot the steam cues popping up, kinda like a signal that your food's about to get real tender and flavorful. You catch that valve hiss and feel the excitement building because you know the float valve is doin' its thing, locking in all those tasty vibes.
So you start the timer, and y'all just wait as the pressure cooker gets to work. You can almost smell the corned beef and cheese do their dance even before you open it. Every hiss feels like a countdown to deliciousness.
It’s dang satisfying when you finally get to release that quick release valve and hear the pressure drop. There, you notice how that tender pull of tender corned beef mixes with all those melty cheeses and sauerkraut in these Reuben balls. Man, this cooker’s got a real talent making appetizers come alive.
The Truth About Fast Tender Results
- You don't gotta stand over the pot all day waiting for stuff to cook.
- The pressure cooker gets that corned beef tender way faster than oven or stove.
- Steam cues tell you when food is ready or close so you stay on top of timing.
- Quick release is your friend to stop cooking exactly when you want it.
- Float valve locks in flavors by keepin’ pressure steady inside the pot.
- Results? You get a tender pull even the pickiest eaters gotta love.
For more tips on getting the cook just right, you might want to explore our Sticky Garlic Chicken Noodles Recipe and Easy Cannoli Cheesecake Bars Recipe.
What Goes Into the Pot Today
- 2 cups chopped corned beef
- 1 ½ cups shredded Swiss cheese
- 1 cup sauerkraut, drained and chopped
- ¼ cup cream cheese, softened
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups seasoned breadcrumbs
- Vegetable oil, for frying
These ingredients come together to build layers of flavor y’all gonna adore. That corned beef is the star, ready to melt right into the Swiss cheese. The sauerkraut adds a tang that cuts through the creamy mix, while onion and garlic powder bring that kinda savory punch. You soften cream cheese to make things smooth and help bind it all.
The flour, eggs, and breadcrumbs help get that crispy outside shell that snaps when you bite. And don't forget the vegetable oil—it’s gotta be hot and ready to give these balls a perfect golden brown finish.
Walking Through Every Single Move
First, you toss the corned beef, Swiss cheese, sauerkraut, cream cheese, onion powder, garlic powder, and black pepper into a large bowl. Mix it all until it's well blended and kinda sticky.
Next, shape the mixture into 1-inch balls and lay them out on a baking sheet. Pop them into the freezer for 20 minutes so they firm up and won’t fall apart when you bread ‘em.
Now, get your breading station ready with three bowls. One with flour, the second with beaten eggs, and the last with seasoned breadcrumbs. This setup works real good for crispy coating.
Take each chilled ball and roll it in flour first. Then dip it in eggs, making sure it’s covered, and finally coat it with breadcrumbs, pressing gently so it sticks well.
Heat vegetable oil up to about 350°F. You wanna fry those balls in batches so they get golden and crispy all around. It’ll take about 3 to 4 minutes per batch.
Last, scoop them out with a slotted spoon and drain on paper towels. Serve them hot with a spicy Thousand Island dipping sauce, and dang you got a crowd pleaser right there.
Valve Hacks You Need to Know
- If you hear the valve hiss starting, that means pressure's building up nicely—don’t rush the process.
- Use quick release when cooking small batches to avoid overcooked centers.
- Watch for float valve rising then set your timer to get that perfect tender pull every time.
- Always make sure the valve’s clear before sealing the lid to avoid steam blockages.
When You Finally Get to Eat
You bite into these Reuben balls and catch that crunch from the golden crust right away. Then the softness hits you—the cheesy, sauerkraut-filled center is warm and melty. It kinda surprises your taste buds in the best way.
The flavors all balance out—the tang from sauerkraut blends with sharp Swiss and tender corned beef. You feel a little zing from the seasoning that makes these balls addictive.
Serve ‘em up hot while steam’s still kinda rising off. You notice how easy they are to eat finger-food style, perfect for parties or just dang good snacks.
Don’t forget that spicy Thousand Island dipping sauce next to 'em. It adds a little creamy heat that brings the whole deal together deliciously.
Making It Last All Week Long
- Store leftover Reuben balls in an airtight container in the fridge. They stay pretty good for up to 4 days.
- To freeze, lay the balls out on a baking sheet first so they don’t stick, freeze till solid, then zip into a freezer bag.
- When you reheat, try oven baking or popping them back in a hot skillet for that crispy shell again.
- If you wanna make 'em quicker next time, thaw frozen balls overnight in the fridge before frying.
Everything Else You Wondered About
- Q How long you gotta freeze the balls before breading? A About 20 minutes is just right to get them firm enough.
- Q Can you skip the sauerkraut? A You can, but it gives that classic tang Reuben’s known for.
- Q What if you don’t have seasoned breadcrumbs? A Just mix regular breadcrumbs with some salt, pepper, and a pinch of garlic powder.
- Q How do you know oil’s hot enough? A Drop a tiny crumb in it, if it sizzles fast, you’re good to go.
- Q Can you bake these instead of frying? A Yep, but fryin’ gives more crisp and that deep flavor.
- Q What’s the best way to serve these? A Hot with spicy Thousand Island sauce on the side for dunkin’ goodness.
Looking for more appetizer ideas and pressure cooker tips? Check out our Famous Crab Bombs Recipe or Sticky Garlic Chicken Noodles Recipe for tasty inspiration.
Reuben Balls in the Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Deep fryer or heavy pot For frying
- 1 Slotted spoon
Ingredients
Main Ingredients
- 2 cups chopped corned beef
- 1 ½ cups shredded Swiss cheese
- 1 cup sauerkraut drained and chopped
- ¼ cup cream cheese softened
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups seasoned breadcrumbs
- vegetable oil for frying
Instructions
Instructions
- Combine corned beef, Swiss cheese, sauerkraut, cream cheese, onion powder, garlic powder, and black pepper in a large bowl. Mix until well blended.
- Shape the mixture into 1-inch balls and place on a baking sheet. Freeze for 20 minutes to firm up.
- Prepare three bowls for breading: one with flour, one with beaten eggs, and one with seasoned breadcrumbs.
- Roll each chilled ball in flour, then dip in eggs, and coat with breadcrumbs. Press breadcrumbs gently to help them stick.
- Heat vegetable oil in a deep pan to 350°F.
- Fry the balls in batches for 3-4 minutes until golden and crispy.
- Drain on paper towels and serve hot with spicy Thousand Island dipping sauce.
