Reuben Balls with Spicy Thousand Island Dipping Sauce!

Reuben Balls with Spicy Thousand Island Dipping Sauce

Ingredients:

For the Reuben Balls:

• 1 lb (450g) corned beef, finely chopped or shredded

• 1 cup sauerkraut, drained and chopped

• 1 cup Swiss cheese, shredded (you can use Gruyere if preferred)

• 1/4 cup green onions, finely chopped (optional)

• 1/4 cup mayonnaise

• 1/4 cup Dijon mustard (for tang)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 1 egg (to help bind the mixture)

• 1/2 cup breadcrumbs (preferably panko for crunch)

• 2 tbsp flour (for dusting)

• Vegetable oil (for frying)

For the Spicy Thousand Island Dipping Sauce:

• 1/2 cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp Dijon mustard

• 1 tbsp pickle relish

• 1 tbsp hot sauce (adjust to your spice preference)

• 1/4 tsp smoked paprika (optional for extra flavor)

• Salt and pepper to taste

Instructions:

1. Prepare the Reuben Ball Mixture:

   • In a large mixing bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, green onions (if using), mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper.

   • Crack the egg into the mixture and mix well until everything is evenly combined.

   • Gradually add breadcrumbs to help bind the mixture. You may need to adjust the amount depending on the consistency.

   • The mixture should hold together when rolled into a ball. If it’s too wet, add more breadcrumbs or a little flour.

2. Form the Reuben Balls:

   • Using your hands, form the mixture into golf ball-sized balls. You should get about 12-15 balls depending on size.

   • Lightly dust each ball with flour to help them crisp up during frying.

3. Fry the Reuben Balls:

   • Heat a generous amount of vegetable oil in a deep skillet or pot over medium-high heat (about 350°F / 175°C).

   • Carefully drop the balls into the hot oil, a few at a time, and fry for 3-4 minutes or until they’re golden brown and crispy on the outside. Be careful not to overcrowd the pan.

   • Once fried, remove the Reuben balls from the oil and place them on paper towels to drain any excess oil.

4. Make the Spicy Thousand Island Sauce:

   • In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, pickle relish, hot sauce, smoked paprika (if using), salt, and pepper.

   • Taste and adjust the spice level by adding more hot sauce if desired. Keep in mind that the sauce will be a little tangy and spicy to complement the richness of the Reuben balls.

5. Serve:

   • Serve the crispy Reuben balls on a plate with a bowl of spicy Thousand Island dipping sauce on the side.

   • Enjoy!

Q&A for the Recipe:

Q1: Can I use a different cheese instead of Swiss?

• A1: Yes! You can substitute the Swiss cheese with any cheese that melts well, like mozzarella or cheddar. However, Swiss cheese gives the balls a more traditional Reuben flavor.

Q2: Can I bake the Reuben balls instead of frying them?

• A2: Yes, you can bake them! Preheat your oven to 375°F (190°C). Place the balls on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. Baking will result in a less crispy texture compared to frying, but it’s a healthier option.

Q3: Can I use leftover corned beef for this recipe?

• A3: Absolutely! Leftover corned beef works great in this recipe. Just chop it finely and follow the rest of the instructions. It’s a perfect way to use up leftovers from a St. Patrick’s Day feast.

Q4: Is there a vegetarian version of this recipe?

• A4: Yes! You can substitute the corned beef with plant-based alternatives like tempeh, tofu, or even a mixture of sautéed mushrooms and lentils. Just make sure to season well for a rich flavor.

Q5: How spicy is the dipping sauce?

• A5: The spiciness of the dipping sauce can be adjusted based on how much hot sauce you add. If you like it milder, start with just a teaspoon of hot sauce and taste as you go. You can also add more pickle relish to balance the heat with sweetness.

Q6: Can I make these ahead of time?

• A6: Yes, you can prepare the Reuben balls and refrigerate them for up to 24 hours before frying. If you want to freeze them, place the uncooked balls on a baking sheet and freeze until firm, then transfer to a freezer bag. Fry from frozen for a crisp and fresh result!