Reuben Balls with Spicy Thousand Island Dipping Sauce
generate one
Ingredients
Ingredients
- 1 lb Corned beef, finely chopped you wanna get that texture just right so it holds well in balls.
- 1 cup Sauerkraut, well-drained and chopped no soggy mess here, gotta squeeze out that liquid.
- 1 cup Shredded Swiss cheese melts great and adds that classic tang.
- ½ cup Mayonnaise helps bind everything together nice and creamy.
- ¼ cup Ketchup brings a hint of sweetness to balance the tanginess.
- 1 tablespoon Dijon mustard gives a little sharp kick that you notice.
- 1 teaspoon Worcestershire sauce adds depth, you can almost smell it cooking.
- 1 cup Breadcrumbs helps with that perfect crispy crust when fried.
- Oil frying gotta have enough hot oil so the balls cook evenly and crisp up.
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon sriracha sauce
- 1 tablespoon sweet pickle relish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Instructions
- Start by mixing that finely chopped corned beef with sauerkraut, Swiss cheese, mayo, ketchup, Dijon mustard, and Worcestershire sauce in a big bowl. You gotta get everything blended so each bite has flavor. Check out our Easy Thai Baked Chicken Meatballs recipe for another quick protein-packed dinner.
- Next shape the mixture into balls. Don’t be shy, make ’em good size so you get juicy centers. Roll each ball in those breadcrumbs till fully coated for that crispy outer shell.
- Heat your oil in a deep fryer or heavy skillet to 375°F (190°C). You need it real hot to get a golden brown crust quick.
- Before frying, carefully place the balls in the hot oil. Fry ’em until golden and crispy, then drain them on paper towels. You’ll hear that satisfying crisp almost right away.
- For your Spicy Thousand Island Dipping Sauce, mix mayo, ketchup, sriracha, pickle relish, garlic powder, and onion powder in a bowl. It’s the perfect creamy, spicy dip action for your balls.