Description
These Irresistibly Crunchy Reuben Balls are a delicious, bite-sized twist on the classic Reuben sandwich. Made with a flavorful blend of corned beef, sauerkraut, and Swiss cheese, these balls are coated in rye breadcrumbs and fried to golden perfection. Paired with a spicy, tangy dipping sauce, they make for a perfect appetizer or party snack.
Ingredients
Scale
For the Reuben Balls
- 1 cup corned beef (chopped, fresh and thickly sliced preferred)
- 1 cup sauerkraut (drained)
- 1 cup Swiss cheese (shredded)
- 4 oz cream cheese (softened)
- 1 cup rye breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt (for filling)
- 0.25 tsp black pepper
- Vegetable oil for frying (heated to 350°F)
For the Spicy Dipping Sauce
- 0.5 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp prepared horseradish
- 1 tsp hot sauce (to taste)
- 1 tbsp sweet relish
- 0.25 tsp smoked paprika
- a pinch salt
Instructions
- Prepare the filling: In a large bowl, combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is well-blended and creamy.
- Form the balls: Scoop the mixture and roll it into walnut-sized balls, placing them on a baking sheet. Chill in the refrigerator for at least 30 minutes to help them firm up and hold their shape during frying.
- Set up breading stations: Arrange three separate bowls — one with all-purpose flour, another with beaten eggs, and the last with rye breadcrumbs. This will create the crispy coating for the Reuben balls.
- Bread the balls: Take each chilled ball and coat it first thoroughly in flour, then dip it in beaten eggs, and finally roll it in rye breadcrumbs, ensuring they are completely covered for a crunchy exterior.
- Fry the balls: Heat vegetable oil in a skillet to 350°F. Fry the Reuben balls in batches for 3-4 minutes each, or until golden brown and crispy on the outside. Avoid overcrowding the pan to maintain oil temperature.
- Drain excess oil: Remove fried balls with a slotted spoon and place them on paper towels to absorb excess oil, ensuring they remain crispy and not greasy.
- Make the dipping sauce: In a small bowl, whisk together mayonnaise, ketchup, prepared horseradish, hot sauce, sweet relish, smoked paprika, and a pinch of salt. Chill in the refrigerator until ready to serve.
- Serve and enjoy: Serve the Reuben balls hot, paired with the zesty spicy dipping sauce for a perfect flavor combination and crunchy bite.
Notes
- Chilling the balls before breading helps them hold their shape during frying.
- Adjust the hot sauce amount in the dipping sauce to control the spice level.
- Use fresh, thickly sliced corned beef for best texture and flavor.
- Maintain oil temperature at 350°F to ensure even frying without sogginess.
- These Reuben balls are best served immediately for maximum crispiness.
