Description
Transforming the iconic Reuben sandwich into crispy, golden-brown, bite-sized beef delights. These irresistible appetizers feature tender corned beef, tangy sauerkraut, and rich Swiss cheese, paired with a vibrant homemade Spicy Thousand Island Dipping Sauce.
Ingredients
Scale
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups cooked corned beef, finely diced or shredded
- 1 cup sauerkraut, drained & finely chopped
- 1 cup shredded Swiss cheese
- 4 oz cream cheese, softened
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tsp non-alcoholic Worcestershire sauce
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Salt, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups Panko breadcrumbs
- Vegetable oil, for deep frying
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish, drained
- 1 tbsp fresh lemon juice
- 1 tbsp non-alcoholic Worcestershire sauce
- 1 tbsp minced red onion or shallot
- 1 clove garlic, minced
- ½ tsp smoked paprika
- 1 tsp hot sauce (to taste)
- ¼ tsp black pepper
- Pinch cayenne pepper (optional)
- Salt, to taste
Instructions
- Combine mayonnaise, ketchup, relish, lemon juice, 1 tbsp non-alcoholic Worcestershire sauce, minced red onion, minced garlic, smoked paprika, hot sauce, black pepper, and optional cayenne in a bowl. Whisk well and season with salt. Refrigerate for at least 30 minutes for flavors to meld.
- In a skillet, sauté onion in butter and olive oil until soft (5-7 mins). Add garlic, cook 1-2 mins; cool slightly. In a large bowl, combine cooled onion-garlic mix with corned beef, sauerkraut, Swiss cheese, cream cheese, parsley, Dijon, 1 tsp non-alcoholic Worcestershire sauce, black pepper, and optional cayenne. Mix thoroughly. Taste and adjust salt. Refrigerate filling for at least 1 hour to firm.
- Line a baking sheet with parchment. Scoop 1.5-2 tbsp of chilled filling per ball. Roll into compact 1.5-2 inch balls. Place on baking sheet. Refrigerate formed balls for another 30 minutes to maintain shape.
- Set up three shallow dishes: seasoned flour, beaten eggs, and Panko breadcrumbs. For the first pass, roll each ball in flour, then egg, then Panko. For the second pass (double breading), dip again in egg, then Panko, pressing firmly for a thick coat. Refrigerate breaded balls for 15-20 minutes before frying.
- Heat 2-3 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry balls in batches (4-6 at a time) for 3-5 minutes, turning until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack over paper towels. Repeat with remaining batches, allowing oil to return to temperature.
- Arrange freshly fried Reuben balls on a platter. Serve hot immediately with the chilled Spicy Thousand Island Dipping Sauce.
Notes
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep frying
- Cuisine: American
Nutrition
- Serving Size: 1 Reuben beef ball
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg