Description
These golden-fried Reuben Balls offer a delightful combination of textures and flavors. Each crispy exterior encases a warm, gooey center of melted Swiss cheese, tender beef corned beef, and tangy sauerkraut. Served alongside a creamy, piquant Thousand Island dipping sauce, these savory bites present a balanced profile of rich, salty, and subtly spicy notes, making them an engaging appetizer or snack.
Ingredients
- **For the Reuben Balls:**
- 1 cup cooked beef corned beef, finely diced
- 1 cup shredded Swiss cheese
- 1/2 cup well-drained sauerkraut, squeezed dry and finely chopped
- 4 oz cream cheese, softened
- 1/4 cup finely chopped fresh parsley, plus more for garnish
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- Vegetable oil, for deep frying (or cooking spray for air frying)
- **For the Spicy Thousand Island Dipping Sauce:**
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon prepared horseradish (or 1 teaspoon hot sauce for extra spice)
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Pinch of salt
Instructions
- **Prepare the Filling:** In a large bowl, combine the diced beef corned beef, shredded Swiss cheese, chopped sauerkraut, softened cream cheese, parsley, black pepper, and garlic powder. Mix thoroughly until all ingredients are well combined.
- **Form the Balls:** Scoop about 1 tablespoon of the mixture and roll it into a compact ball. Repeat with the remaining mixture. Place the formed balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- **Set Up Breading Station:** Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, place the Panko breadcrumbs.
- **Bread the Balls:** Dredge each chilled ball first in flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded balls back on the parchment-lined baking sheet.
- **Chill Again:** For best results, refrigerate the breaded balls for another 15-20 minutes. This helps the coating adhere during cooking.
- **Cook the Reuben Balls (Deep Fry Method):** Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the balls in batches, ensuring not to overcrowd the pot, for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
- **Cook the Reuben Balls (Air Fryer Method):** Preheat your air fryer to 375°F (190°C). Lightly spray the breaded balls with cooking spray. Place them in a single layer in the air fryer basket, ensuring they do not touch. Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy.
- **Prepare the Dipping Sauce:** While the balls are cooking, whisk together all ingredients for the Spicy Thousand Island Dipping Sauce in a small bowl until smooth.
- **Serve:** Garnish the cooked Reuben Balls with fresh parsley and serve immediately with the Spicy Thousand Island Dipping Sauce.
Notes
Ensure the sauerkraut is thoroughly drained and squeezed dry to prevent the filling from becoming watery.
Chilling the balls before and after breading helps them maintain their shape and ensures a crispier coating.
Do not overcrowd the fryer or air fryer basket; cook in batches for even browning.
For an extra cheesy interior, use a blend of Swiss and a small amount of sharp cheddar.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 kcal
- Fat: 18g
- Carbohydrates: 20g
- Protein: 12g