Description
If you love a classic Reuben sandwich, you’ll adore these bite-sizedReuben Balls with Spicy Thousand Island Dipping Sauce! They’re crunchy on the outside, cheesy and tangy on the inside, and served with a zesty, smoky dipping sauce that takes things to the next level. Whether you’re hosting a party or just treating yourself, these are sure to be a hit.
Ingredients
Scale
- 1 ½ cupschopped or shredded corned beef
- 1 cupsauerkraut, drained and squeezed dry
- 1 cupshredded Swiss cheese
- 4 ouncescream cheese, softened
- 1 tablespoonDijon mustard
- ½ cupall-purpose flour
- 2eggs, beaten
- 1 ½ cupsbreadcrumbs (panko recommended)
- Vegetable oil, for frying
- ½ cupmayonnaise
- 2 tablespoonsketchup
- 1 tablespoonpickle relish
- 1 teaspoonhot sauce (adjust to taste)
- ½ teaspoonsmoked paprika
Instructions
- In a large bowl, mix together corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard until well combined. Refrigerate for 30 minutes to firm up.
- Scoop out about 1-inch portions of the chilled mixture and roll them into balls. Place them on a lined baking sheet and refrigerate for another 15-20 minutes.
- Set up a breading station with three bowls:1️⃣ Flour2️⃣ Beaten eggs3️⃣ Panko breadcrumbs
- Roll each ball in flour, dip into the egg mixture, and coat with breadcrumbs.
- Heat vegetable oil in a pan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels.
- Whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Adjust seasoning as needed.
- Arrange the Reuben Balls on a platter with the dipping sauce and serve warm.
Notes
Sauerkraut Tip:Be sure to squeeze out excess moisture, or the mixture may become too wet to form balls properly.
Baking Alternative:Bake at 400°F (200°C) for 15-20 minutes if you prefer a healthier option.
Make-Ahead:The balls can be prepped in advance and stored in the fridge before frying.