Reuben Balls Spicy Island (Printable)
Savory corned beef and Swiss cheese balls paired with a spicy, tangy Thousand Island sauce.
# What You'll Need:
→ Reuben Balls
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→ Spicy Thousand Island Sauce
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# 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.
02 - Roll mixture into 1-inch balls and place on a parchment-lined tray. Freeze for 20 minutes to firm up for easier handling.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
04 - Dredge each ball in flour, dip in egg wash, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
05 - Pour 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F.
06 - Fry balls in batches, turning occasionally, until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels.
07 - Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, garlic powder, salt, and pepper until smooth.
08 - Serve Reuben balls warm with spicy Thousand Island sauce for dipping.
# Expert Advice:
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- The contrast between the crunchy exterior and that melty, tangy center hits every craving at once
- They disappear faster than you can fry them, so you might want to double the batch
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- The chilling step is non-negotiable, I tried skipping it once and ended up with a messy, falling-apart situation
- Your oil will drop in temperature when you add the balls, so adjust the heat between batches to maintain 350°F
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- Work with one hand for dry ingredients and one for wet to keep your fingers from getting completely coated in breading
- Pastrami makes an excellent substitution for corned beef if you want something slightly smokier