Reuben Cheese Ball – All of the things you love about a classic Reuben sandwich make up this Holiday Reuben Cheese Ball! Corned Beef, Sauerkraut, Swiss Cheese with cream cheese, coated in a pecan outside. Just waiting to be served up on mini rye slices or crackers.
Reuben Cheese ball you ask? Why, YES!! Have you met me? I can Reuben-ize just about anything! This cheese ball has been dressed up just in time for holiday parties! If you are looking for the perfect appetizer for your family get-together or holiday party — you have found it!
This post has been sponsored by Gary’s QuickSteak, but the opinions and love of their products are all my own.
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It’s happened. We are in the thick of the holidays already. Thanksgiving is in two days, and the stores are all sending out the “best deals ever,” in anticipation of Black Friday. Even though Thanksgiving is earlier this year, there is no stopping what’s coming next! If you think about it, that “extra” week in November just gives everyone more time to host holiday parties and have family over to celebrate long before Christmas arrives.
Dips, cheese balls and cheese plates are my favorite things to bring to parties. People can’t help but gravitate toward them. Cheese balls have really made a comeback. They used to be big back in the day, and now I am seeing more and more of them. I have a couple here on my site, A Summer Sausage Cheese Ball, with Summer Sausage, cheddar, onion and chive, and a Cream Cheese Party Ball, filled with smoky sausage and sauerkraut, and rolled in bacon. Both of these are great choices, but this Reuben Cheese Ball? I can pat myself on the back with this one. Not only because it’s delicious … but because it’s super duper simple to make, too!
It starts off with one of my favorite products, Gary’s QuickSteak Corned Beef. You have heard me talk about Gary’s QuickSteak over the last two months. I have shared recipes for their QuickSteak and their Chicken. It was time to share a recipe for their Corned Beef. Can I let you in on a little secret about me? I am a bit of a Corned Beef snob. I’ll admit, I typically buy one brand, and I never sway from it.
Most people make Corner Beef and Cabbage once a year, at St. Patrick’s Day. Us? We LOVE it. I make it multiple times a year. So, I was so excited when I tasted this Corned Beef. It’s really good. It’s not fatty, the spice is just right and it cooks up in minutes. Just last week we used it in our Reuben Stuffed Baked Potatoes, and this weekend I am using it in my Cream of Reuben Soup!! Short cuts that don’t taste like short cuts? That’s a winning situation.
What ingredients are in this Reuben Cheese Ball?
- Gary’s QuickSteak Corned Beef
- sweet pickle
- Swiss cheese
Gather your ingredients. With your mixer whip together the cream cheese, ketchup and garlic. Fold in pickles, then kraut, Swiss cheese and then the chopped corned beef.
Try and hold yourself back from eating it just like this. With a spoon. Or don’t. It’s your kitchen! 😉
In a small bowl, mix up chopped pecans, fresh chopped parsley and paprika.
Spread a large piece of plastic wrap on your kitchen counter. Sprinkle half of the pecan mixture in the center. Form the cheese mixture into a ball with your hands and place in the center.
Sprinkle remaining nut mixture over the top and using your hands carefully press into the ball until it’s coated on all sides.
Wrap the plastic wrap around the cheeseball, and place in the fridge for at least two hours. (this is a good one to make the night before, too!)
Plate it with mini rye bread slices, rye crackers, Thousand Island dressing and sweet pickles to serve.
You can use a platter, or plate, even a chip/dip bowl with the cheeseball in the middle and crackers around the outside. Whatever you prefer. I used this wooden cheese board to present mine. It’s nice to spread things out a bit. Make sure you have some cocktail knives and spoons for dishing it up.
This is no small cheeseball. It makes a large one. Of course you could make two smaller ones, or halve the recipe I have shared with you and use that leftover Gary’s QuickSteak Corned Beef and make yourself a Classic Reuben Sandwich to enjoy while your cheese ball refrigerates!
Check out my other Gary’s QuickSteak Recipes:
I bet you’re wondering how you can get your hands on some GARY’S QUICKSTEAK?!
Love their products? Share your Gary’s QuickSteak photos and tag #GarysQuickSteak #MealsInMinutes – we love to see what’s cooking in your kitchens!
Try all of their delicious products: Steak, Chicken and Corned Beef! Stay tuned for more fantastic recipes from Gary’s QuickSteak and An Affair from the Heart!
Cheers to the holidays, good friends, family and delicious food!
- 1 (12 ounce) package Gary's QuickSteak Corned Beef, cooked and chopped (about 1 1/2 cups)
- 1/2 cup sauerkraut, drained and chopped
- 1/4 cup sweet pickle, chopped
- 1 clove garlic
- 2 (8 ounce) packages cream cheese, softened
- 1 Tablespoon ketchup
- 1 cup shredded Swiss cheese
- 1 cup chopped pecans
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon paprika
- In a mixing bowl, whip together cream cheese, garlic and ketchup until smooth.
- Slowly mix in pickle, sauerkraut, Swiss cheese and Corned Beef.
- In a small bowl, combine chopped pecans, chopped parsley and paprika.
- Lay a large piece of plastic wrap on your counter. Put half of the pecan mixture in the middle. Form one big ball with the cheese mixture. Place on the nuts. Sprinkle the rest over the top. Using your hands press the nuts into the cheeseball carefully, until it's all covered.
- Wrap in plastic wrap and place in the fridge for at least 2 hours.
- Serve with mini rye bread slices, rye crackers, Thousand Island Dressing and sweet pickles.
Makes one big cheeseball or 2 small.