Description
These Easy Reuben Balls are a crispy, flavorful appetizer featuring a delicious blend of corned beef, sauerkraut, and Swiss cheese, coated in panko breadcrumbs and fried to golden perfection. Served with a spicy Thousand Island dip, they make a perfect party snack or game day treat.
Ingredients
Scale
Reuben Balls
- 2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, well-drained and squeezed dry
- 1 ½ cups shredded Swiss cheese
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- Vegetable oil for frying
Spicy Thousand Island Dip
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp hot sauce
- ½ tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 tsp minced onion or onion powder
- Salt and pepper to taste
Instructions
- Mix the filling: In a large bowl, combine the finely chopped cooked corned beef, well-drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- Chill the mixture: Cover the bowl and refrigerate the mixture for 30 to 45 minutes to firm up, making it easier to shape into balls.
- Shape the balls: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch diameter balls, ensuring they are compact and uniform in size.
- Prepare dredging station: Set up three separate bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the balls: Roll each ball first in flour, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb coating once more.
- Heat oil: Pour vegetable oil into a deep pot to a depth of about 2 inches and heat it to 350°F (175°C).
- Fry the balls: Carefully place the coated balls in the hot oil in batches, frying them for 2 to 3 minutes until they turn golden brown and crisp on the outside.
- Drain: Remove the fried balls with a slotted spoon and place them on paper towels to absorb excess oil.
- Make the dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion or onion powder, salt, and pepper until smooth and well combined.
- Serve: Serve the hot Reuben Balls immediately with the spicy Thousand Island dip on the side for dipping and enjoy!
Notes
- Ensure the sauerkraut is well-drained and squeezed dry to prevent soggy balls.
- Chilling the mixture is key for easy shaping and better texture.
- Double coating with egg and breadcrumbs adds extra crunch if desired.
- You can adjust the spiciness of the dip by varying the amount of hot sauce.
- Use a deep-fry thermometer to maintain consistent oil temperature for even frying.
- These can be made ahead and reheated in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Reuben Balls, Corned Beef Appetizer, Fried Snacks, Party Food, Spicy Thousand Island Dip
