Description
These Reuben Balls are a delightful twist on the classic Reuben sandwich. Crispy on the outside and filled with savory corned beef, sauerkraut, and Swiss cheese, they’re paired with a creamy, spicy Thousand Island dipping sauce for an unforgettable flavor experience.
Ingredients
– 1 lb corned beef, chopped
– 1 cup sauerkraut, drained and chopped
– 1 cup shredded Swiss cheese
– 1/2 cup breadcrumbs
– 2 eggs, beaten
– 1 tbsp Thousand Island dressing
– 1 tsp Dijon mustard
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 cups panko breadcrumbs
– Vegetable oil for frying
For the Thousand Island Dipping Sauce:
– 1 cup mayonnaise
– 1/4 cup Thousand Island dressing
– 1 tbsp ketchup
– 1 tsp horseradish
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
Instructions
1. 1. In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, 1/2 cup breadcrumbs, eggs, Thousand Island dressing, Dijon mustard, cayenne, salt, and pepper. Mix well until fully incorporated.
2. 2. Scoop the mixture by the tablespoonful and roll into small balls.
3. 3. Place the panko breadcrumbs in a shallow dish. Gently roll the Reuben balls in the panko to coat.
4. 4. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the Reuben balls in batches for 2-3 minutes per side, until golden brown.
5. 5. Drain the fried Reuben balls on a paper towel-lined plate.
6. 6. For the dipping sauce, whisk together the mayonnaise, Thousand Island dressing, ketchup, horseradish, paprika, and cayenne in a small bowl.
7. 7. Serve the Reuben balls warm, with the Thousand Island dipping sauce on the side.
Notes
These Reuben Balls can be made ahead of time and reheated in the oven before serving. They also freeze well, so you can make a large batch and have them on hand for parties or game days.
- Prep Time: 15
- Cook Time: 15
- Category: Snacks & Desserts
- Method: Frying
- Cuisine: American