Description
Reuben Balls with Spicy Thousand Island Dipping Sauce – Crispy corned beef & sauerkraut balls with tangy sauce for a crowd-pleasing appetizer.
Ingredients
Scale
- 8 oz (225g) corned beef, finely chopped
- 1 cup (235g) sauerkraut, well-drained and chopped
- 1½ cups (170g) Swiss cheese, shredded
- 4 oz (115g) cream cheese, softened
- 2 tablespoons Dijon mustard
- ½ teaspoon caraway seeds (optional)
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (90g) panko breadcrumbs
- Vegetable oil for frying
- For the Spicy Thousand Island Dipping Sauce:
- ½ cup (115g) mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon horseradish (adjust to taste)
- 1 tablespoon sriracha or hot sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Step 1: Combine Ingredients In a large mixing bowl, combine the finely chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, and caraway seeds (if using). Mix thoroughly until all ingredients are evenly incorporated. The mixture should be cohesive and able to hold its shape when pressed together.
- Step 2: Form Balls Using a tablespoon or small cookie scoop, portion the mixture and roll between your palms to form 1½-inch balls. Place them on a parchment-lined baking sheet. You should get approximately 20-24 Reuben Balls. Refrigerate for at least 30 minutes to firm up.
- Step 3: Make Dipping Sauce While the balls are chilling, prepare your dipping sauce. In a medium bowl, whisk together mayonnaise, ketchup, sweet pickle relish, horseradish, sriracha, Worcestershire sauce, and paprika until smooth and well-blended. Season with salt and pepper to taste. Refrigerate until ready to serve to allow flavors to meld.
- Step 4: Set up Breading Station Arrange three shallow dishes for flour, beaten eggs, and panko breadcrumbs. Remove the chilled balls from the refrigerator, then roll each ball in flour, dip in beaten egg, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Step 5: Fry the Balls Heat vegetable oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer. Carefully lower 4-5 Reuben Balls into the hot oil using a slotted spoon. Fry for 2-3 minutes until golden brown and heated through. Drain on a paper towel-lined plate. Continue with remaining balls, maintaining oil temperature between batches.
- Step 6: Serve and Garnish Serve the Reuben Balls immediately while hot and crispy, accompanied by the Spicy Thousand Island Dipping Sauce in a small bowl. Garnish with chopped fresh parsley or chives if desired for a pop of color.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg