Reuben Balls with Spicy Thousand Island Dipping Sauce
These Reuben balls are crispy, cheesy, and packed with corned beef, Swiss cheese, and tangy sauerkraut, served with a spicy Thousand Island dipping sauce for the ultimate appetizer or party snack.
Equipment
- Mixing Bowls
- Knife
- Cutting Board
- Whisk
- Deep frying pan or pot
- Slotted Spoon
- Paper Towels
- Measuring Cups and Spoons
Ingredients
Filling
- 1 cup cooked corned beef, finely chopped
- 1 cup shredded Swiss cheese
- 1/2 cup sauerkraut, drained and chopped
- 1 package refrigerated crescent roll dough
Coating
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- vegetable oil for frying
Spicy Thousand Island Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp finely chopped pickles or relish
- 1 tsp hot sauce (adjust to taste)
Instructions
- Preheat oil: Pour vegetable oil into a deep frying pan or pot to a depth of 2 inches. Heat to 350°F (175°C).
- Prepare the filling: In a mixing bowl, combine chopped corned beef, shredded Swiss cheese, and chopped sauerkraut.
- Assemble balls: Unroll crescent dough, separate into triangles, place a spoonful of filling in the center, roll into a ball, and seal edges. Repeat for all filling.
- Coat the balls: Roll each ball in flour, dip in beaten eggs, then coat with breadcrumbs evenly.
- Fry the balls: Fry in batches until golden brown, about 3–4 minutes. Remove with slotted spoon and drain on paper towels.
- Make the sauce: In a small bowl, mix mayonnaise, ketchup, chopped pickles, and hot sauce until smooth. Adjust spiciness to taste.
- Serve: Serve Reuben balls warm with the spicy Thousand Island dipping sauce on the side.