Description
Reuben Balls with Spicy Thousand Island Dipping Sauce – A savory and crispy appetizer featuring corned beef, sauerkraut, and gooey cheese. Perfect for parties!
Ingredients
Scale
- 2 cups cooked and chopped corned beef
- 1 cup shredded Swiss cheese
- 3/4 cup well-drained and chopped sauerkraut
- 3 tablespoons softened cream cheese
- 2 teaspoons Dijon mustard
- 1/4 teaspoon caraway seeds (optional)
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
- For the Spicy Thousand Island Dipping Sauce:
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons prepared horseradish, to taste
- 1/2 teaspoon sriracha or hot sauce
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Filling In a large mixing bowl, combine the finely chopped corned beef, shredded Swiss cheese, well-drained sauerkraut, softened cream cheese, Dijon mustard, caraway seeds (if using), and garlic powder. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together when pressed. If the mixture seems too wet, add a tablespoon of breadcrumbs to help bind it.
- Step 2: Form the Balls Using a tablespoon measure or a small cookie scoop, portion the mixture into approximately 1-inch balls. Roll each portion between your palms to form a compact, uniform ball. Place the formed balls on a parchment-lined baking sheet. Once all balls are formed, refrigerate them for at least 30 minutes or freeze for 15 minutes to firm up, which will make them easier to coat.
- Step 3: Set Up Breading Station While the balls are chilling, prepare your breading station with three separate shallow dishes. Place the flour in the first dish, beaten eggs in the second dish, and panko breadcrumbs in the third. Season the flour lightly with salt and pepper for added flavor. For extra crispiness, you can toast the panko breadcrumbs in a dry skillet until lightly golden before using.
- Step 4: Bread the Balls Working with a few balls at a time (keeping the rest chilled), roll each ball first in flour, shaking off any excess. Next, dip in beaten egg, ensuring complete coverage. Finally, roll in panko breadcrumbs, pressing gently to adhere. Place the breaded balls back on the parchment-lined baking sheet. For an extra-crispy coating, you can double-bread by repeating the egg and breadcrumb steps.
- Step 5: Fry to Golden Perfection Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower the breaded Reuben Balls into the hot oil, working in small batches to avoid overcrowding and reducing the oil temperature. Fry for 2-3 minutes, turning occasionally, until they reach a beautiful golden brown color. Transfer to a paper towel-lined plate to drain excess oil.
- Step 6: Prepare the Spicy Thousand Island Dipping Sauce While the balls are cooling slightly, prepare the dipping sauce by whisking together mayonnaise, ketchup, sweet pickle relish, lemon juice, horseradish, sriracha, and smoked paprika in a small bowl. Season with salt and pepper to taste. For a smoother sauce, you can pulse it briefly in a food processor. Refrigerate until ready to serve.
- Step 7: Serve Arrange the golden Reuben Balls on a serving platter with the Spicy Thousand Island Dipping Sauce in a small bowl alongside. Garnish with fresh parsley or dill if desired, and serve while still warm for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Americaine
Nutrition
- Serving Size: 1 Reuben Ball
- Calories: 150 calories
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 9 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 8 grams
- Cholesterol: 35 mg
Keywords: Reuben Balls with Spicy Thousand Island Dipping Sauce