Reuben Balls with Spicy Sauce (Printer-friendly)

Crispy corned beef and cheese balls served with a spicy, tangy Thousand Island dip.

# 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
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, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix until evenly blended.
02 - Roll mixture into 1-inch balls and place on parchment-lined tray. Freeze for 20 minutes to firm up.
03 - Place flour in one shallow bowl, beat eggs in second bowl, and place panko breadcrumbs in third bowl.
04 - Dredge each ball in flour, dip in egg mixture, then coat thoroughly with panko breadcrumbs.
05 - Heat 2 inches of vegetable oil in deep skillet or saucepan to 350°F.
06 - Fry balls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
07 - Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth.
08 - Serve Reuben balls warm with spicy Thousand Island sauce for dipping.

# Expert Tips:

01 -
  • They capture that perfect Reuben flavor combo but in poppable finger food form
  • The crispy exterior gives way to that incredible savory, tangy, cheesy center
  • You can make everything ahead and just fry when guests arrive
02 -
  • The freezing step is not optional, I tried skipping it once and had the biggest mess in my frying oil
  • Really squeeze the liquid out of your sauerkraut, like wring it out in a clean towel
  • Do not be tempted to make these larger than golf ball size or the centers will not heat through before the outside burns
03 -
  • Let your oil come back to temperature between batches or you will end up with soggy results
  • The horseradish in the sauce is what makes it special, so do not leave it out even if you think you do not like horseradish

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