Reuben Balls with Spicy Sauce (Printable)
Crispy, savory balls featuring corned beef and Swiss cheese served with a zesty, spicy dipping sauce.
# What You'll Need:
→ Reuben Balls
01 - 1 ½ cups cooked corned beef, finely chopped
02 - 1 cup sauerkraut, well-drained and chopped
03 - 1 cup Swiss cheese, shredded
04 - 4 oz cream cheese, softened
05 - 1 tbsp Dijon mustard
06 - ½ tsp black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying
→ Spicy Thousand Island Sauce
11 - ½ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp dill pickle relish
14 - 1 tsp prepared horseradish
15 - 1 tsp hot sauce
16 - ½ tsp smoked paprika
17 - ½ tsp garlic powder
18 - Salt and pepper to taste
# How To Make It:
01 - Combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Shape the mixture into 1-inch balls, approximately 24 total. Arrange on a parchment-lined baking sheet and freeze for 20 minutes to firm the texture for easier handling.
03 - Prepare three shallow bowls: place flour in the first, beat eggs in the second, and pour panko breadcrumbs into the third. Line them up in order for efficient coating.
04 - Roll each chilled ball in flour to coat evenly, dip into beaten egg, then press firmly into panko breadcrumbs to ensure complete coverage. Return to the prepared tray.
05 - Pour vegetable oil to a depth of 2 inches in a deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying for optimal crispness.
06 - Fry breaded balls in batches of 6-8 for 2-3 minutes, turning occasionally, until deep golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Whisk mayonnaise, ketchup, dill pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper in a small bowl until completely smooth and well combined.
08 - Arrange warm Reuben balls on a serving platter alongside the spicy Thousand Island sauce. Serve immediately while crispy for best texture.
# Expert Tips:
01 -
- That perfect crunch when you bite through the crispy breadcrumb coating into melty Swiss and tangy corned beef
- The spicy thousand island sauce takes everything familiar and kicks it up just enough to make people ask what's different
02 -
- The freezing step isn't optional, I learned the hard way when my first batch turned into a crumbly mess in the hot oil
- Don't rush the oil temperature, too cold and they'll be greasy, too hot and they'll burn before cooking through
03 -
- Double the sauce recipe and keep it in your refrigerator, it's fantastic on burgers and sandwiches all week long
- Try adding a pinch of caraway seeds to the meat mixture if you really want to amplify that rye bread flavor