Description
Crispy, golden-brown Reuben Balls loaded with corned beef, sauerkraut, Swiss cheese, and cream cheese, served with a zesty spicy Thousand Island dipping sauce. A perfect party appetizer inspired by the classic Reuben sandwich.
Ingredients
- For the Reuben Balls:
- 2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, well drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
- For the Spicy Thousand Island Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp hot sauce
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a large bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, and black pepper. Mix until well combined.
- Shape the mixture into 1-inch balls and place on a baking sheet. Chill for 30 minutes to firm up.
- Set up a breading station with flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the balls in batches for 3–4 minutes or until golden brown and heated through. Remove and drain on paper towels.
- For the sauce, whisk together mayonnaise, ketchup, relish, hot sauce, smoked paprika, salt, and pepper until smooth.
- Serve Reuben Balls warm with spicy Thousand Island dipping sauce.
Notes
- Ensure sauerkraut is very well drained to prevent soggy mixture.
- For a lighter option, bake at 400°F (200°C) for 18–20 minutes, turning halfway through.
- Can be prepared ahead and frozen before frying.
- Adjust hot sauce to preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American