Ingredients
For the Reuben Balls:
1 ½ cups chopped or shredded corned beef (great for using leftovers)
1 cup sauerkraut, well-drained and finely diced
1 cup shredded Swiss cheese
4 oz cream cheese (helps bind the mixture)
1 tbsp Dijon mustard
2 eggs, beaten (for breading)
All-purpose flour (for breading)
Breadcrumbs (for breading)
Vegetable oil (for frying) or nonstick spray (for air frying)
For the Spicy Thousand Island Dipping Sauce:
½ cup Duke’s mayonnaise
2 tbsp ketchup
1 tbsp pickle relish
1 tsp hot sauce
½ tsp paprika
Instructions
1. Prepare the Filling
In a medium bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until everything is evenly blended.
2. Form the Balls
Scoop small portions of the mixture and roll them into bite-sized balls.
3. Set Up a Breading Station
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
4. Bread the Balls
Roll each Reuben ball in flour, then dip it in the egg, and coat it with breadcrumbs.
5. Cook
To fry: Heat vegetable oil in a skillet and fry the balls until golden and crispy.
To air fry: Lightly spray the balls with nonstick spray and air fry until crisp and heated through.
6. Make the Dipping Sauce
In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, hot sauce, and paprika until smooth.
7. Serve
Serve the Reuben balls warm with the spicy Thousand Island dipping sauce on the side.