Reuben Balls
Reuben Balls are a delightful twist on the classic Reuben sandwich, featuring ground beef, Swiss cheese, and sauerkraut in bite-sized meatball form, served with creamy Thousand Island sauce for dipping.
Ingredients
For the Reuben Balls
- 1 pound ground beef Use good-quality ground beef for best flavor.
- 1 cup sauerkraut, drained Fresh or jarred sauerkraut, drained well.
- 1 cup shredded Swiss cheese Shredded for easy mixing.
- 1/2 cup breadcrumbs Plain or seasoned breadcrumbs.
- 1/4 cup finely chopped onion Add more for stronger flavor.
- 1 tablespoon cornstarch Helps bind the meatballs.
- 1 teaspoon garlic powder Adjust to taste.
- 1 teaspoon onion powder Adjust to taste.
- Salt and pepper to taste Salt and pepper, to taste Season according to preference.
- Oil for frying Oil for frying Use a neutral oil with a high smoke point.
For the Thousand Island Sauce
- 1 cup mayonnaise Use your preferred brand.
- 1/4 cup ketchup Adjust for sweetness.
- 1 tablespoon sweet pickle relish For tangy sweetness.
- 1 teaspoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon garlic powder Adjust to taste.
- Salt to taste Salt, to taste Season to your liking.
Instructions
Preparation
- In a large bowl, combine the ground beef, sauerkraut, shredded Swiss cheese, breadcrumbs, chopped onion, cornstarch, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
- Roll the mixture into 1-inch meatballs and place them on a baking sheet.
Cooking
- Heat oil in a deep skillet over medium heat. Fry the meatballs in batches until they are browned and cooked through, about 8-10 minutes.
- Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil.
Making the Sauce
- In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, garlic powder, and salt until smooth.
Serving
- Serve the hot Reuben balls with Thousand Island sauce for dipping.
Notes
Enjoy Reuben Balls in moderation, as they are rich and satisfying. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.