Corned Beef Bites with Zesty Sauce (Print-Friendly Version)
# What You'll Need:
→ For the Reuben Balls
01 -
1 ½ cups diced or torn corned beef
02 -
1 cup sauerkraut, squeezed and patted dry
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 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
# Step-by-Step Directions:
01 -
Mix together the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard in a bowl until everything's mixed well. Pop it in the fridge for 30 minutes.
02 -
Take the cold mixture and scoop out 1-inch portions, rolling them into balls. Put them on a lined baking sheet and stick them back in the fridge.
03 -
Roll each ball first in flour, then dunk in 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 batches for about 2-3 minutes, flipping now and then, until they're golden and crunchy. Let them drain on paper towels.
05 -
Stir together the mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a bowl. Taste and tweak the flavors if needed.
06 -
Place the Reuben Balls on a plate with the dipping sauce on the side. They're best eaten warm!
# Helpful Notes:
01 -
Want more crunch? Try mixing crushed rye crackers into your breadcrumbs.
02 -
Got leftovers? Warm them up in a 175°C (350°F) oven for 8-10 minutes.
03 -
You can freeze the cooked balls up to 1 month and warm them in a 190°C (375°F) oven for 12-15 minutes.
04 -
If you like it spicier, just add more hot sauce or smoked paprika to your dipping sauce.