Reuben Balls Spicy Thousand Island (Printer-friendly)

Crispy corned beef and cheese bites served with a tangy, spicy Thousand Island sauce.

# What You 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 the mixture into 1-inch balls and place on a parchment-lined tray. Freeze for 20 minutes to firm up for easier handling.
03 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and panko breadcrumbs in the third.
04 - Coat each ball in flour, dip in beaten egg, then press into panko breadcrumbs to coat thoroughly.
05 - Pour 2 inches of vegetable oil into a deep skillet or saucepan. Heat 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 -
  • The combination of tangy sauerkraut and melty Swiss cheese wrapped in crispy coating is basically comfort food's greatest hit in bite sized form
  • That spicy Thousand Island sauce hits the perfect balance between creamy and fiery, making each dip an adventure
  • They reheat surprisingly well so you can make them ahead and actually enjoy your own party
02 -
  • The chilling step is not optional, warm balls will fall apart in the oil and create a mess
  • Dont overcrowd the pan or the oil temperature will drop and you'll end up with soggy, greasy results
  • Let the fried balls rest on a wire rack instead of paper towels to keep them crispy on all sides
03 -
  • A small cookie scoop creates perfectly uniform balls without the mess of rolling by hand
  • If your mixture feels too sticky to work with, chill it for 10 minutes before forming the balls
  • Let the fried balls rest for at least 5 minutes before serving so the cheese has a moment to set slightly

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