Reuben Balls with Spicy Dip (Print Version)
# Ingredients:
→ 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
→ 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 to allow the mixture to firm up.
02 -
Scoop the chilled mixture into 1-inch portions and roll into balls. Place on a lined baking sheet and refrigerate again while preparing the coating.
03 -
Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Coat each ball in flour, dip into the beaten eggs, and roll in breadcrumbs until fully coated.
04 -
Heat oil in a deep skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
05 -
In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Taste and adjust seasoning as needed.
06 -
Arrange the golden Reuben Balls on a serving platter with a bowl of dipping sauce. Serve immediately while warm.