Reuben Balls Spicy Thousand (Print version)

Crispy, savory bites with corned beef, Swiss cheese, and a spicy zesty dipping sauce.

# Ingredient List:

→ Reuben Balls

01 - 1 ½ cups cooked corned beef, finely chopped
02 - 1 cup sauerkraut, well-drained and chopped
03 - 1 cup Swiss cheese, shredded
04 - 4 oz cream cheese, softened
05 - 1 tbsp Dijon mustard
06 - ½ tsp black pepper
07 - 1 cup all-purpose flour
08 - 2 large eggs
09 - 1 ½ cups panko breadcrumbs
10 - Vegetable oil, for frying

→ Spicy Thousand Island Sauce

11 - ½ cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp dill pickle relish
14 - 1 tsp prepared horseradish
15 - 1 tsp hot sauce
16 - ½ tsp smoked paprika
17 - ½ tsp garlic powder
18 - Salt and pepper, to taste

# How To Make It:

01 - Combine chopped corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and black pepper in a large bowl. Mix until evenly blended and sticky.
02 - Roll the mixture into 1-inch balls and arrange on a parchment-lined tray. Freeze for 20 minutes until firm enough to handle without falling apart.
03 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and fill the third with panko breadcrumbs.
04 - Dredge each chilled ball in flour, shaking off excess. Dip in beaten egg, then press into panko until thoroughly coated.
05 - Pour 2 inches of vegetable oil into a deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying.
06 - Fry balls in batches of 6-8, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch. Transfer to paper towels to drain.
07 - Whisk mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth and creamy.
08 - Arrange warm Reuben balls on a serving platter alongside spicy Thousand Island sauce for dipping.

# Expert Advice:

01 -
  • That magical moment when the crispy exterior gives way to the creamy, tangy center feels like discovering a hidden treasure
  • The spicy Thousand Island sauce transforms familiar flavors into something that makes people pause and ask for the recipe
02 -
  • The freezing step is absolutely crucial and skipping it will result in balls that fall apart in the hot oil
  • Crowding the pan drops the oil temperature dramatically and results in greasy, soggy balls instead of crispy ones
03 -
  • If your mixture feels too wet to roll, refrigerate it for 30 minutes before forming the balls
  • Keep finished balls warm in a 200°F oven while you fry remaining batches

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