Reuben Balls and Spicy Sauce (Print Version)
# Ingredients:
→ For the Reuben Balls
01 -
1 ½ cups chopped or shredded corned beef
02 -
1 cup sauerkraut, drained and squeezed dry
03 -
1 cup shredded Swiss cheese
04 -
4 ounces cream cheese, softened
05 -
1 tablespoon Dijon mustard
06 -
½ cup all-purpose flour
07 -
2 eggs, beaten
08 -
1 ½ cups breadcrumbs (panko recommended)
09 -
Vegetable oil, for frying
→ For the Spicy Thousand Island Dipping Sauce
10 -
½ cup mayonnaise
11 -
2 tablespoons ketchup
12 -
1 tablespoon pickle relish
13 -
1 teaspoon hot sauce (adjust to taste)
14 -
½ teaspoon smoked paprika
# Instructions:
01 -
In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until well combined. Refrigerate for 30 minutes.
02 -
Scoop the chilled mixture into 1-inch portions and roll into balls. Place on a lined baking sheet and refrigerate.
03 -
Coat each ball in flour, then dip into beaten eggs, and roll in breadcrumbs until fully coated.
04 -
Heat oil in a skillet or saucepan to 175°C (350°F). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
05 -
In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Adjust seasoning to taste.
06 -
Arrange Reuben Balls on a platter with the dipping sauce. Serve warm and enjoy!
# Notes:
01 -
For extra crunch, mix finely crushed rye crackers into the breadcrumbs.
02 -
To reheat leftovers, bake in a 175°C (350°F) oven for 8-10 minutes.
03 -
Freeze cooked Reuben Balls for up to 1 month and reheat in a 190°C (375°F) oven for 12-15 minutes.
04 -
Add more hot sauce or smoked paprika to the dipping sauce for an extra kick of spice.