Description
Reuben Balls with Spicy Sauce are a crispy, bite-sized twist on the classic Reuben sandwich — filled with corned beef, sauerkraut, and Swiss cheese, coated in breadcrumbs, fried to perfection, and served with a zesty spicy dipping sauce.
Ingredients
-
- 1 1/2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 4 oz (115g) cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Oil for frying
For the Spicy Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sriracha (or more to taste)
- 1 teaspoon horseradish (optional)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, mix corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Shape the mixture into small balls (about 1 inch wide). Place them on a tray and freeze for 20–30 minutes to firm up.
- Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Roll each Reuben ball in flour, then dip in egg, and coat with breadcrumbs. Press lightly to ensure the coating sticks.
- Heat oil in a deep skillet or fryer to 175°C (350°F).
- Fry Reuben balls in batches for 3–4 minutes, or until golden brown and crisp. Drain on paper towels.
- To make the spicy sauce: whisk together mayonnaise, ketchup, sriracha, horseradish (if using), lemon juice, salt, and pepper.
- Serve the Reuben balls hot with the spicy sauce for dipping.
Notes
- For a baked version, brush balls with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway.
- Use pastrami instead of corned beef for a smokier flavor.
- The spicy sauce also pairs great with fries or onion rings.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer / Snack
- Method: Frying
- Cuisine: American Fusion