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1 lb cooked corned beef, finely chopped

1 cup sauerkraut, drained and chopped

1 cup shredded Swiss cheese

4 oz cream cheese, softened

1 tablespoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

1 cup breadcrumbs (or panko breadcrumbs, depending on texture preference)

½ cup all-purpose flour

2 large eggs, beaten

Vegetable oil, for frying

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½ cup Thousand Island dressing

1 tablespoon hot sauce (adjust to desired spice level)

1 teaspoon smoked paprika

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1. In a large mixing bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir well until the mixture is fully combined and smooth.

2. Roll the mixture into 1-inch balls. If the mixture feels too loose, chill it in the refrigerator for 30 minutes to help it firm up.

3. Prepare three shallow bowls: In the first, add the flour. In the second, beat the eggs. In the third, add your breadcrumbs (use panko for extra crunch, or regular breadcrumbs for a more classic texture).

4. Roll each ball in the flour, dip it in the beaten egg, and then coat it in breadcrumbs (panko or regular, depending on your choice).

5. Heat vegetable oil in a large skillet over medium-high heat, or use a deep fryer. Once the oil reaches about 350°F (175°C), carefully add the breaded balls in batches, frying until they are golden brown and crispy on all sides. This will take about 3-4 minutes per batch. Once fried, remove the balls and drain on paper towels.

6. Mix ½ cup Thousand Island dressing with hot sauce and smoked paprika. Stir well and adjust the spice/heat level to taste.

7. Serve the Reuben balls warm with dipping sauce on the side.

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Notes:

Panko will give you a crunchier texture, while regular breadcrumbs will result in a slightly softer exterior.

You can freeze the un-fried balls for up to a month. Just fry them directly from the freezer, adding a minute or two to the frying time.

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