Spicy Reuben Balls (Printable Recipe Version)
Golden bites packed with corned beef and sauerkraut, plus a punchy, creamy Thousand Island sauce on the side.
# Ingredients You’ll Need:
→ Reuben Balls
01 -
90 grams panko breadcrumbs
02 -
2 eggs, beaten
03 -
65 grams all-purpose flour
04 -
Vegetable oil for frying
05 -
15 millilitres Dijon mustard
06 -
115 grams cream cheese, soft
07 -
100 grams Swiss cheese, shredded
08 -
150 grams sauerkraut, squeezed dry
09 -
225 grams corned beef, shredded or chopped
→ Spicy Thousand Island Dipping Sauce
10 -
2 grams smoked paprika
11 -
5 millilitres hot sauce
12 -
15 grams pickle relish
13 -
30 grams ketchup
14 -
120 grams mayo
# Steps to Make It:
01 -
Pile the balls up on a serving tray, pop the spicy Thousand Island dip next to them, and dig in while they're still hot.
02 -
Whisk mayo, ketchup, relish, hot sauce, and smoked paprika in a little bowl till it's smooth. Taste and throw in more heat if you want.
03 -
Pour oil into a deep pan and heat to 175°C. Fry a handful of balls at a time, spinning so they crisp up all over, about 2–3 minutes. Move them right onto some paper towels.
04 -
Roll each ball in flour, dunk in egg, and then tumble in panko so they're totally covered.
05 -
Put flour in one shallow bowl, beaten eggs in another, and panko into a third.
06 -
Scoop and roll the cold mix into little balls about 2.5 cm round. Put them on parchment on a baking tray, then chill till they're solid.
07 -
In a big bowl, squish together corned beef, kraut, both cheeses, and mustard until it’s mixed up well. Chill it covered for half an hour.
# Extra Information:
01 -
For extra crunch, mix in crumbled rye crackers with the panko.
02 -
Warm up leftovers best by tossing them in the oven at 175°C for 8–10 minutes.
03 -
Freeze cooked balls up to a month then reheat in a 190°C oven for 12–15 minutes.
04 -
Rework the dip’s heat—throw in more or less hot stuff and paprika to match your spice mood.