Crispy Reuben Balls for Irish Pub Appetizers
Reuben Balls with Spicy Thousand Island Dipping Sauce are crispy, bite-sized appetizers filled with corned beef, sauerkraut, and Swiss cheese, served with a creamy, slightly spicy dipping sauce.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 20 to 24 balls 1x
Ingredients
For the Balls:
2 cups finely chopped corned beef
1 cup well-drained sauerkraut
1 cup shredded Swiss cheese
4 ounces cream cheese, softened
1/2 cup rye breadcrumbs
1/2 cup all-purpose flour
2 eggs, beaten
1 cup plain or rye breadcrumbs for coating
Oil for frying
For the Spicy Thousand Island Sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped pickles
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon white vinegar
Instructions
-
Mix corned beef, sauerkraut, Swiss cheese, cream cheese, and rye breadcrumbs until combined.
-
Chill mixture for 30 minutes.
-
Shape into 1 to 1 1/2 inch balls.
-
Roll in flour, dip in beaten eggs, and coat with breadcrumbs.
-
Heat oil to 350°F and fry in batches for 3 to 4 minutes until golden brown.
-
Drain on paper towels.
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Stir together all sauce ingredients until smooth.
-
Serve warm with dipping sauce.
Notes
Drain sauerkraut thoroughly to prevent sogginess.
Chill mixture before shaping.
Bake or air fry as a lighter alternative.