Ingredients You’ll Need
For the Reuben Balls:
- 1 ½ cups chopped or shredded corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (preferably panko)
- Vegetable oil, for frying
For the 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
How to Make Reuben Balls with Spicy Thousand Island Dipping Sauce
Step-by-Step Instructions:
Prepare the Filling: Start by combining the chopped corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard in a large mixing bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together. The cream cheese acts as a binding agent, so make sure it’s well incorporated throughout.
Form the Balls: Using your hands or a small ice cream scoop, portion the mixture into golf ball-sized rounds, approximately 1 ½ inches in diameter. Place the formed balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This chilling step is crucial as it helps the balls maintain their shape during the coating and frying process.
Set Up Breading Station: While the balls are chilling, prepare your breading station with three shallow dishes: one containing the flour, another with the beaten eggs, and the third with the breadcrumbs. Season the flour lightly with salt and pepper for extra flavor.
Bread the Balls: Remove the chilled balls from the refrigerator. Working with one ball at a time, roll it first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in breadcrumbs. Press the breadcrumbs gently to ensure they adhere well. Return the breaded balls to the baking sheet.
Prepare the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Taste and adjust the hot sauce level to your preference. Set aside until ready to serve.
Fry the Balls: Heat vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower the breaded balls into the hot oil, working in small batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F (74°C).
Drain and Serve: Using a slotted spoon, transfer the fried balls to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy alongside the spicy thousand island dipping sauce.
Helpful Tips
Moisture Control: Thoroughly drain and squeeze the sauerkraut using paper towels or a clean kitchen towel to remove excess moisture. This prevents the balls from becoming soggy and helps them hold their shape better during frying.
Temperature Matters: Use a thermometer to monitor oil temperature consistently. Oil that’s too hot will brown the outside before the inside is heated through, while oil that’s too cool will result in greasy, soggy balls.
Make-Ahead Option: The formed balls can be breaded and frozen for up to one month. Fry directly from frozen, adding an extra minute to the cooking time.
Baking Alternative: For a healthier option, brush the breaded balls with oil and bake at 400°F (200°C) for 15-20 minutes, turning once halfway through, until golden brown and heated through.
Details
Prep Time: 30 minutes (plus 30 minutes chilling) Cook Time: 15 minutes Total Time: 1 hour 15 minutes Servings:4-6 people (approximately 20 balls) Difficulty: Intermediate
