Reuben Balls (Print Version)

# Ingredients:

→ For the Reuben Balls

01 - 1 ½ cups chopped or shredded corned beef
02 - 1 cup sauerkraut, drained and squeezed dry
03 - 1 cup shredded Swiss cheese
04 - 4 ounces cream cheese, softened
05 - 1 tablespoon Dijon mustard
06 - ½ cup all-purpose flour
07 - 2 eggs, beaten
08 - 1 ½ cups breadcrumbs (panko recommended)
09 - Vegetable oil, for frying

→ For the Spicy Thousand Island Dipping Sauce

10 - ½ cup mayonnaise
11 - 2 tablespoons ketchup
12 - 1 tablespoon pickle relish
13 - 1 teaspoon hot sauce (adjust to taste)
14 - ½ teaspoon smoked paprika

# Instructions:

01 - Start by grabbing a mixing bowl and tossing in your corned beef, sauerkraut (make sure you've squeezed out all that excess moisture!), Swiss cheese, softened cream cheese, and that tangy Dijon mustard. Mix everything together until it's well combined - I like to use my hands for this, but a sturdy spoon works too. Pop this mixture in the fridge for about 30 minutes to firm up, which will make it much easier to form into balls later.
02 - Once your mixture has chilled and firmed up a bit, take it out of the fridge and start forming your Reuben balls. Scoop out portions about the size of a golf ball (roughly 1-inch in diameter) and roll them between your palms until nice and round. As you make them, place them on a baking sheet lined with parchment paper. When you've shaped them all, pop them back in the refrigerator for another 15 minutes to firm up even more - this helps them hold together during the breading process.
03 - While your balls are chilling, set up your breading assembly line. Put your flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. I like to add a pinch of salt and pepper to the flour for extra flavor, but that's totally up to you. Having everything lined up makes the breading process so much smoother - trust me on this one!
04 - Now for the fun (and slightly messy) part! Take each chilled Reuben ball and first roll it in the flour, making sure it's completely coated. Next, dip it in the beaten eggs, letting any excess drip off. Finally, roll it in the breadcrumbs until it's fully covered. Place each breaded ball back on the baking sheet. For extra crispy results, you can even double-bread them by dipping in egg and breadcrumbs a second time!
05 - Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F. If you don't have a thermometer, test the oil by dropping in a few breadcrumbs - if they sizzle immediately and float, you're good to go! Carefully add your breaded Reuben balls to the hot oil in small batches (don't crowd the pan). Let them fry for 2-3 minutes, turning occasionally with a slotted spoon, until they're beautifully golden brown and crispy all over. Transfer them to a paper towel-lined plate to drain off any excess oil.
06 - While your Reuben balls are cooling slightly, mix up that amazing spicy Thousand Island dipping sauce. In a small bowl, whisk together the mayo, ketchup, pickle relish, hot sauce, and smoked paprika until smooth and well blended. Give it a taste and adjust the seasonings to your liking - want it spicier? Add a splash more hot sauce! Need more tang? A squeeze of lemon juice works wonders.
07 - Arrange your golden, crispy Reuben balls on a serving platter with a bowl of that zesty dipping sauce in the center. Garnish with a sprinkle of chopped fresh parsley or dill if you're feeling fancy. Serve them while they're still warm - that's when they're at their absolute best, with the cheese all melty inside! Watch them disappear faster than you can say 'Reuben sandwich'!

# Notes:

01 - These Reuben Balls transform all the classic flavors of a Reuben sandwich into addictively crispy, bite-sized morsels that are perfect for parties or game day snacking.
02 - Make sure to really squeeze the moisture out of your sauerkraut - this is crucial for getting the right texture in your filling and preventing the balls from falling apart.
03 - If you're short on time, you can prepare the balls up to a day ahead and keep them refrigerated until you're ready to bread and fry them.
04 - For a fun twist, try using rye bread crumbs in your breading mixture to really capture that authentic Reuben sandwich flavor.

Back