Instructions
Step 1: Prep the Oven and Pan Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Do not skip this—the cheese will stick to a bare pan!
Step 2: Dry the Kraut This is the most important step. Take your sauerkraut and place it in a clean kitchen towel or several layers of paper towels. Squeeze it with all your might until no more liquid comes out. If the kraut is wet, your snacks will fall apart.
Step 3: Mix and Roll In a large mixing bowl, combine the shredded corned beef, 1.5 cups of the Swiss cheese, and the dried sauerkraut. Use your hands to mix until the ingredients are evenly distributed. Scoop about 1.5 tablespoons of the mixture and press it firmly into a ball (roughly the size of a golf ball).
Step 4: The Topping Place the balls on your prepared baking sheet. Take the remaining 0.5 cup of Swiss cheese and pinch a little bit onto the top of each ball. This creates that beautiful golden “cap” seen in the photos.
Step 5: Bake to Perfection Bake for 12 to 15 minutes. You are looking for the cheese on top to be bubbly and brown, and the edges at the bottom to be crispy.
Pro-Tips for Success
The “Dipping” Option While these are perfect on their own, if you aren’t strictly counting every single carb, you can serve these with a side of sugar-free Thousand Island dressing or a simple spicy brown mustard.
Storage and Reheating These actually hold up surprisingly well. You can store them in an airtight container in the fridge for up to 4 days. To get that “just baked” crunch back, pop them in an air fryer at 350°F for 3 minutes or under a broiler for 60 seconds.
Variations
