Reuben Balls with Spicy Sauce (Print-Friendly Version)
Golden, crispy bites packed with Reuben flavors and paired with a creamy, spicy Thousand Island sauce.
# What You’ll Need to Make This:
→ Reuben Balls
01 -
225 grams corned beef, chopped or shredded
02 -
140 grams sauerkraut, drained and patted dry
03 -
100 grams Swiss cheese, grated
04 -
115 grams cream cheese, softened
05 -
1 tablespoon Dijon mustard
06 -
65 grams all-purpose flour
07 -
2 large eggs, beaten
08 -
90 grams panko breadcrumbs
09 -
Vegetable oil, for deep frying
→ Spicy Thousand Island Dipping Sauce
10 -
120 grams mayonnaise
11 -
30 grams ketchup
12 -
15 grams pickle relish
13 -
5 milliliters hot sauce, or to taste
14 -
1.5 grams smoked paprika
# How to Prepare:
01 -
Blend corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a mixing bowl until fully incorporated. Refrigerate the mixture for 30 minutes to firm it up.
02 -
Portion the chilled mixture into 2.5-centimeter balls and arrange on a lined baking tray. Refrigerate to maintain shape.
03 -
Coat each ball in all-purpose flour, dip into beaten eggs, and roll in panko breadcrumbs for an even crust.
04 -
Heat vegetable oil in a deep pan to 175°C. Fry balls in small batches for 2–3 minutes, turning as needed, until uniformly golden. Transfer to paper towels to drain excess oil.
05 -
Whisk mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika together in a bowl. Adjust spice level to preference.
06 -
Present the hot Reuben Balls with the spicy Thousand Island sauce alongside for dipping. Serve immediately.
# Extra Tips:
01 -
For extra crunch, combine finely crushed rye crackers with the breadcrumbs before coating.
02 -
Reheat leftovers by baking at 175°C for 8–10 minutes until revived and crisp.
03 -
To freeze, store cooked balls in an airtight container for up to 1 month; reheat at 190°C for 12–15 minutes from frozen.
04 -
Increase hot sauce or smoked paprika in the dipping sauce for additional heat.