Crispy Reuben Balls Sauce (Print Version)
# Ingredients:
→ Reuben Ball Mixture
01 -
1 ½ cups corned beef, chopped or pulled apart
02 -
1 cup drained sauerkraut, squeeze out the liquid
03 -
1 cup Swiss cheese, shredded into pieces
04 -
4 ounces softened cream cheese
05 -
1 tablespoon Dijon mustard
06 -
½ cup plain flour
07 -
2 large eggs, whisked
08 -
1 ½ cups panko-style breadcrumbs (or similar)
09 -
A good amount of vegetable oil for frying
→ Thousand Island Style Dip
10 -
½ cup mayo
11 -
2 tablespoons ketchup
12 -
1 tablespoon sweet pickle relish
13 -
1 teaspoon hot sauce (adjust to your liking)
14 -
½ teaspoon smoked paprika powder
# Instructions:
01 -
Stir together the corned beef, sauerkraut, Swiss cheese, cream cheese, and mustard in a bowl. Pop it into the fridge for half an hour to firm up.
02 -
Use a scoop or spoon to grab portions of the cold mixture, roughly 1 inch in size. Roll them into balls with your hands and lay them on a baking tray lined with something non-stick. Chill them again to keep their shape.
03 -
First, roll each ball in flour, then dunk in the whisked eggs, and finally coat them fully in breadcrumbs.
04 -
Heat the oil in a pot or skillet to 350°F (175°C). Fry the coated balls in small groups for about 2-3 minutes, flipping so they brown evenly. Set them on paper towels to soak up the grease.
05 -
Mix mayo, ketchup, relish, hot sauce, and paprika in a bowl. Adjust the flavors if you need to!
06 -
Put the crispy fried balls on a serving dish with the dipping sauce next to them. Dig in while they're still warm!
# Notes:
01 -
Frying in smaller amounts keeps the oil hot and the balls crispy.
02 -
To heat leftovers, stick them in the oven at 350°F (175°C) for 8-10 minutes for a fresh crunch.