Ingredients
Scale
- 2 cups cooked corned beef, finely chopped
- 1 cup sauerkraut, drained and chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
Instructions
- In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, Dijon mustard, and caraway seeds. Mix until well combined.
- Shape the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper. This step always reminds me of making holiday cookies with my kids—messy, fun, and oh so rewarding.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
- Roll each ball in the flour, dip in the eggs, and coat with breadcrumbs. Ensure they are fully covered for the best crunch.
- Heat vegetable oil in a large skillet over medium heat. Once hot, fry the balls in batches until golden brown, about 3-4 minutes per side. Watch them closely—like keeping an eye on a toddler, they can turn on you fast!
- Transfer the fried balls to a paper towel-lined plate to drain any excess oil.
- For the sauce, mix together the mayonnaise, sriracha sauce, ketchup, and Worcestershire sauce in a small bowl.
- Serve the Reuben Balls warm with the spicy dipping sauce on the side. Enjoy the fruits of your labor, and relish in the smiles around the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International