Description
These Reuben Balls with Spicy Thousand Island Dipping Sauce are the ultimate bite-sized snack, combining all the flavors of a classic Reuben sandwich in a crispy, cheesy package. Perfect for parties, game days, or any occasion, these golden-fried delights are paired with a creamy, zesty dipping sauce that takes them to the next level.
Ingredients
- For the Reuben Balls:
- For the Spicy Thousand Island Dipping Sauce:
Instructions
- Prepare the Filling: In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until well combined. Refrigerate for 30 minutes.
- Form the Balls: Scoop the chilled mixture into 1-inch portions and roll into balls. Place on a lined baking sheet and refrigerate.
- Bread the Balls: Coat each ball in flour, then dip into beaten eggs, and roll in breadcrumbs until fully coated.
- Fry the Balls: Heat oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
- Make the Dipping Sauce: In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Adjust seasoning to taste.
- Serve: Arrange Reuben Balls on a platter with the dipping sauce. Serve warm and enjoy!
Notes
For extra crunch, mix finely crushed rye crackers into the breadcrumbs.
To reheat leftovers, bake in a 350°F (175°C) oven for 8-10 minutes.
Freeze cooked Reuben Balls for up to 1 month and reheat in a 375°F (190°C) oven for 12-15 minutes.
Add more hot sauce or smoked paprika to the dipping sauce for an extra kick of spice.