Description
Crispy reuben balls elevate classic deli flavors into irresistible appetizers. Corned beef, sauerkraut, and swiss cheese combine in golden-brown spheres that you’ll devour with zesty homemade sauce.
Ingredients
Scale
- 1 cup corned beef, finely chopped (150 g / 5.3 oz)
- 1 cup Swiss cheese, shredded (100 g / 3.5 oz)
- 4 oz (115 g) cream cheese, softened
- 2 large eggs, beaten
- ½ cup sauerkraut, well-drained and chopped (120 g / 4.2 oz)
- 1 cup breadcrumbs, plain or panko (100 g / 3.5 oz)
- ¼ cup all-purpose flour (30 g / 1.1 oz)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup mayonnaise (120 g / 4.2 oz)
- 2 tbsps ketchup
- 2 tbsps sweet pickle relish
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (adjust to taste)
- ½ tsp smoked paprika
- ½ tsp garlic powder
Instructions
- Mixture Preparation: Combine corned beef, Swiss cheese, sauerkraut, cream cheese, and seasonings in a large bowl, mixing thoroughly until ingredients are evenly distributed and cohesive.
- Shaping and Chilling: Form compact spherical portions using hands, then refrigerate on a tray for 25 minutes to firm up and enhance breading adhesion.
- Breading Station: Create three shallow containers – one with seasoned flour, another with whisked eggs, and the third with breadcrumbs – for coating the chilled morsels.
- Coating Process: Roll each chilled ball first in flour, ensuring complete coverage, then dip into egg wash, and finally coat generously with breadcrumbs for a crispy exterior.
- Frying Technique: Heat oil in a heavy skillet to 350°F, carefully lowering breaded spheres in controlled batches and frying until achieving a rich golden-brown color.
- Finishing Touch: Remove fried balls with a slotted spoon, drain on paper towels, and allow to cool briefly before serving with spicy thousand island dipping sauce.
Notes
- Chill Before Breading: Refrigerate the formed balls for 25 minutes to help them maintain shape and create a crispier exterior during frying.
- Manage Oil Temperature: Keep oil consistently at 350°F to ensure even cooking and prevent balls from becoming greasy or undercooked.
- Batch Fry Carefully: Fry in small controlled batches to maintain oil temperature and prevent overcrowding, which can lead to soggy results.
- Drain Excess Moisture: Thoroughly drain sauerkraut to prevent excess liquid from making the mixture too wet and compromising ball structure.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 180
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 60 mg