Print

Reuben Balls with Spicy Thousand Island Dipping Sauce

Print Recipe

Crispy fried balls filled with classic Reuben sandwich flavors, served with a tangy and spicy dipping sauce.

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
  • 2 eggs, beaten
  • 1 tsp caraway seeds
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 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:

  1. In a large bowl, mix corned beef, sauerkraut, Swiss cheese, rye bread crumbs, eggs, caraway seeds, and garlic powder until well combined.
  2. Shape the mixture into 1-inch balls and refrigerate for 30 minutes to firm up.
  3. Heat oil in a deep fryer or large pot to 375°F (190°C).
  4. Roll each ball in flour, then dip in beaten egg, and coat with panko breadcrumbs.
  5. Fry the balls in batches for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
  6. For the sauce, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and Worcestershire sauce in a small bowl.
  7. Serve the Reuben Balls warm with the Spicy Thousand Island Dipping Sauce.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/reuben-balls-spicy-dipping-sauce/