Description
Crispy Reuben balls packed with corned beef, sauerkraut, Swiss cheese, and cream cheese, breaded and fried until golden. Served with a spicy dipping sauce for a bold appetizer inspired by the classic Reuben sandwich.
Ingredients
- 1 1/2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup Swiss cheese, shredded
- 4 oz (115g) cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon lemon juice
Instructions
- In a bowl, mix chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, and black pepper until well combined.
- Shape the mixture into small balls about 1 inch in diameter.
- Place the balls on a tray and refrigerate for 30 minutes to firm up.
- Prepare a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Roll each ball in flour, dip into egg, then coat with breadcrumbs.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the balls in batches for 3–4 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- For the spicy sauce, whisk together mayonnaise, hot sauce, paprika, and lemon juice.
- Serve the warm Reuben balls with the spicy dipping sauce.
Notes
- Make sure the sauerkraut is well drained to prevent the mixture from becoming too wet.
- You can bake the balls at 400°F (200°C) for 15–18 minutes as a lighter option.
- Freeze uncooked balls for up to 1 month and fry directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American