Description
These Reuben Balls with Spicy Thousand Island Dipping Sauce are a delicious twist on the classic Reuben sandwich. Made by combining chopped corned beef, sauerkraut, Swiss cheese, and cream cheese, then breaded and fried to golden perfection, these bite-sized appetizers are perfect for parties or game day. Served with a zesty homemade spicy Thousand Island sauce, they offer a combination of savory, tangy, and slightly spicy flavors that will delight any crowd.
Ingredients
Scale
Main Ingredients
- 1 ½ cups chopped corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
Breading
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs
- Vegetable oil, for frying
Spicy Thousand Island Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (adjust to taste)
- ½ teaspoon smoked paprika
Instructions
- Mix the Filling: In a mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate for 30 minutes to help the mixture firm up for easier handling.
- Form the Balls: After chilling, shape the mixture into 1-inch balls and place them on a lined baking sheet. Refrigerate again until the balls become firm enough to handle for breading, about 10–15 minutes.
- Bread the Balls: Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs, making sure each ball is evenly covered.
- Fry the Balls: Heat vegetable oil in a skillet to 350°F (175°C). Fry the Reuben balls in batches, being careful not to overcrowd the pan, for about 2–3 minutes each batch or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Make the Spicy Thousand Island Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth and well combined. Adjust the hot sauce to your preferred spice level.
- Serve: Serve the hot Reuben balls with the spicy Thousand Island dipping sauce on the side for dipping.
Notes
- Ensure the sauerkraut is well drained to prevent the mixture from becoming too wet.
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can prepare the balls and bread them ahead of time, then freeze for later frying.
- Adjust hot sauce in the dipping sauce for milder or spicier flavor.
- Serve immediately after frying for the best texture and flavor.
