Instructions

• Start by combining your chopped corned beef, sauerkraut, shredded Swiss cheese, cream cheese, spicy mustard, hot sauce, and caraway seeds in a large bowl. Mix it real good so every bite has all those flavors.
• Next, scoop out tablespoon-sized bits and roll them into balls. Place the balls on a baking sheet and freeze ‘em for about 15 minutes so they firm up nice and easy to handle.
• While those chill, set up your breading station. Get three shallow dishes ready: one with the flour, the next with beaten eggs, and the last with panko breadcrumbs.
• Pull the balls outta the freezer and start breading. First coat ‘em in flour, then dip in egg, then roll in panko. Make sure every ball’s covered completely for max crunch.
• Heat your vegetable oil in a deep skillet or fryer till it hits about 350°F. Fry the Reuben balls in batches - about 3 to 4 minutes each till golden brown and crispy. Use a slotted spoon to scoop ‘em out and let ‘em drain on paper towels.
• Now for the sauce, mix mayo, ketchup, hot sauce, horseradish, salt, and pepper real well in a small bowl. This spicy dipping sauce cuts through the richness perfectly.
• Serve these babies hot and fresh with your spicy dipping sauce on the side. Watch how everyone dives right in ‘cause the crunch and spice kinda hit you at first bite.