Corned Beef Bites with Zesty Sauce (Printable Version)
# What You'll Need:
→ For the Reuben Balls
01 -
1 ½ cups diced or torn corned beef
02 -
1 cup drained and firmly squeezed sauerkraut
03 -
1 cup grated Swiss cheese
04 -
4 ounces cream cheese, room temperature
05 -
1 tablespoon Dijon mustard
06 -
½ cup all-purpose flour
07 -
2 eggs, whisked
08 -
1 ½ cups breadcrumbs (panko works best)
09 -
Vegetable oil, for deep frying
→ For the Spicy Thousand Island Dipping Sauce
10 -
½ cup mayonnaise
11 -
2 tablespoons ketchup
12 -
1 tablespoon pickle relish
13 -
1 teaspoon hot sauce (more or less to your liking)
14 -
½ teaspoon smoked paprika
# How to Make It:
01 -
Mix together the corned beef, sauerkraut, Swiss cheese, cream cheese and Dijon mustard in a bowl. Stir until everything's fully blended. Pop it in the fridge for half an hour.
02 -
Take the chilled mix and scoop it into 1-inch chunks. Roll them into round balls and put them on a lined tray. Stick them back in the fridge.
03 -
Roll each ball in flour first, then dunk in the whisked eggs, and finally coat with breadcrumbs until they're completely covered.
04 -
Warm up oil in a pan to 175°C (350°F). Cook the balls in small groups for 2-3 minutes, flipping now and then, until they turn golden and crunchy. Let them dry on paper towels.
05 -
Stir mayonnaise, ketchup, pickle relish, hot sauce and smoked paprika together in a bowl. Taste and tweak the flavor if needed.
06 -
Put the Reuben Balls on a plate with the sauce for dipping. They're best eaten while still warm.
# Additional Tips:
01 -
Want more crunch? Try adding crushed rye crackers to your breadcrumb mix.
02 -
Got leftovers? Warm them up in a 175°C (350°F) oven for about 8-10 minutes.
03 -
You can freeze cooked balls up to a month and warm them at 190°C (375°F) for 12-15 minutes.
04 -
If you like it spicier, throw in extra hot sauce or smoked paprika to your dipping sauce.