Description
Crispy bite-sized Reuben balls filled with corned beef, sauerkraut, and cheese, served with a spicy Thousand Island dipping sauce for a flavorful appetizer.
Ingredients
- 2 cups cooked corned beef, finely chopped (use halal beef alternative if needed)
- 1 cup sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce
Instructions
- In a bowl, mix corned beef, sauerkraut, Swiss cheese, cream cheese, garlic powder, and pepper until combined.
- Form the mixture into small balls (about 1–2 inches in diameter).
- Place flour, beaten eggs, and breadcrumbs in separate bowls.
- Coat each ball in flour, then dip in egg, and roll in breadcrumbs.
- Heat oil in a deep pan to 175°C (350°F).
- Fry the balls in batches for 3–4 minutes until golden brown and crispy.
- Remove and drain on paper towels.
- In a small bowl, mix mayonnaise, ketchup, relish, and hot sauce to make the dipping sauce.
- Serve warm with the spicy Thousand Island dipping sauce.
Notes
- Ensure sauerkraut is well drained to prevent soggy balls.
- You can bake or air-fry instead of deep frying for a lighter version.
- Use halal-certified beef or turkey instead of traditional corned beef.
- Adjust spice level by adding more or less hot sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American