Description
Crispy Reuben Balls filled with corned beef, Swiss cheese, and sauerkraut, served with a zesty dipping sauce.
Ingredients
Scale
- 1 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/2 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 cup breadcrumbs
- Oil for frying
- 1 cup mayonnaise (for dipping sauce)
- 2 tablespoons ketchup (for dipping sauce)
- 1 tablespoon horseradish (for dipping sauce)
- 1 teaspoon hot sauce (for dipping sauce)
- Salt and pepper to taste (for dipping sauce)
Instructions
- In a large mixing bowl, combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, and salt and pepper. Stir well.
- Form the mixture into small balls, about 1 inch in diameter.
- Roll each ball in breadcrumbs until thoroughly coated.
- Heat oil in a deep fryer or heavy skillet over medium-high heat to around 350°F (175°C).
- Carefully add the Reuben Balls in batches to the hot oil and fry until golden brown, approximately 3-4 minutes.
- Use a slotted spoon to remove the balls and allow them to drain on paper towels.
- In a separate bowl, mix together mayonnaise, ketchup, horseradish, hot sauce, and adjust seasoning to taste for the dipping sauce.
- Serve warm alongside the spicy dipping sauce.
Notes
Make ahead and refrigerate before frying. For a healthier option, bake at 400°F (200°C) for 15-20 minutes.
Nutrition
- Serving Size: 2 balls
- Calories: 100
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg