Description
These Reuben Balls bring a fun and crispy twist to the classic Reuben sandwich. Made with corned beef, sauerkraut, and Swiss cheese, they’re fried to golden perfection and paired with a zesty spicy Thousand Island dressing for dipping!
Ingredients
Scale
For the Reuben Balls:
- 250 g (9 oz) corned beef, finely chopped
- 150 g (5 oz) Swiss cheese, shredded
- 120 g (½ cup) sauerkraut, drained and chopped
- 120 g (½ cup) cream cheese, softened
- 1 tsp Dijon mustard
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- Oil for frying
For the Spicy Thousand Island Dressing:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 2 tbsp sweet pickle relish
- 1 tsp hot sauce (adjust to taste)
- ½ tsp paprika
- Salt and pepper to taste
Instructions
-
Prepare the Filling
- In a bowl, mix corned beef, Swiss cheese, sauerkraut, cream cheese, and Dijon mustard until well combined.
- Roll into small bite-sized balls and place on a baking sheet. Freeze for 30 minutes.
-
Bread the Reuben Balls
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat each ball in flour, dip into the egg, and roll in panko until fully coated.
-
Fry Until Golden
- Heat oil to 175°C (350°F) and fry the balls in batches for 2-3 minutes until crispy and golden brown. Drain on paper towels.
-
Make the Spicy Thousand Island Dressing
- In a bowl, whisk together mayonnaise, ketchup, Dijon mustard, relish, hot sauce, paprika, salt, and pepper.
-
Serve and Enjoy
- Serve warm Reuben Balls with Spicy Thousand Island Dressing for dipping.
Notes
- For a lighter option, bake at 200°C (400°F) for 15-18 minutes, flipping halfway through.
- Adjust the spiciness of the dressing with more or less hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 35 g
- Protein: 18g