Reuben Balls Spicy Thousand Island (Print-Friendly Version)
Crispy corned beef and sauerkraut bites served with spicy, creamy Thousand Island dipping sauce.
# What You’ll Need to Make This:
→ Reuben Balls
01 -
225 grams chopped or shredded corned beef
02 -
150 grams sauerkraut, drained and squeezed dry
03 -
100 grams shredded Swiss cheese
04 -
115 grams cream cheese, softened
05 -
15 millilitres Dijon mustard
06 -
65 grams all-purpose flour
07 -
2 eggs, beaten
08 -
90 grams panko breadcrumbs
09 -
Vegetable oil, for frying
→ Spicy Thousand Island Dipping Sauce
10 -
120 grams mayonnaise
11 -
30 grams ketchup
12 -
15 grams pickle relish
13 -
5 millilitres hot sauce
14 -
2 grams smoked paprika
# How to Prepare:
01 -
Mix corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a large bowl until thoroughly combined. Cover and refrigerate for 30 minutes.
02 -
Portion the chilled mixture into 2.5-centimetre balls and roll gently until smooth. Arrange balls on a parchment-lined baking sheet and chill until firm.
03 -
Set out three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
04 -
Coat each ball in flour, dip in beaten egg, then roll in breadcrumbs until fully covered.
05 -
Heat vegetable oil in a deep skillet or saucepan to 175°C. Fry the balls in batches for 2–3 minutes, turning as needed, until crisp and deep golden. Transfer to paper towels to drain.
06 -
In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Adjust spice level to taste.
07 -
Arrange Reuben Balls on a platter accompanied by the spicy Thousand Island sauce. Serve immediately while warm.
# Extra Tips:
01 -
For enhanced crunch, blend finely crushed rye crackers into the panko coating.
02 -
Leftovers reheat best in a 175°C oven for 8–10 minutes.
03 -
Cooked Reuben Balls can be frozen for up to one month and reheated at 190°C for 12–15 minutes.
04 -
Adjust hot sauce and smoked paprika in the dip to tailor heat intensity.