Crispy fried balls filled with classic Reuben sandwich flavors, served with a tangy and spicy dipping sauce.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 lb corned beef, finely chopped
1 cup sauerkraut, drained and squeezed dry
1 cup Swiss cheese, shredded
1/2 cup rye bread crumbs
1 egg, beaten
1 tsp caraway seeds
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup panko bread crumbs
Oil for frying
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp sweet pickle relish
1 tbsp hot sauce
1 tsp Worcestershire sauce
Instructions
1. Prepare the Crust:
In a large bowl, mix corned beef, sauerkraut, Swiss cheese, rye bread crumbs, egg, caraway seeds, garlic powder, and onion powder until well combined.
Form the mixture into 1-inch balls and roll each in panko bread crumbs to coat.
Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the balls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
For the sauce, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and Worcestershire sauce in a small bowl.
Serve the Reuben balls warm with the spicy Thousand Island dipping sauce.