REUBEN BALLS

Reuben Balls image

Provided by Robin Lieneke

Time 40m

Number Of Ingredients 13

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2 Tbsp vegetable oil
1/2 c onion, chopped
2 clove garlic, minced
12 oz corned beef roast, cooked, trimmed & chopped
1 can(s) sauerkraut drained & squeezed dry (14 oz can)
4 slice rye bread, toasted and processed into crumbs
4 oz cream cheese, room temperature
2/3 c swiss cheese, chopped or grated
2 Tbsp parsley, chopped fresh
2 tsp mustard, grainy
1/2 c flour
1/4 c egg whites
thousand island dressing (for dipping)

Steps:

1. Sauté onions in oil until softened. Add corned beef and garlic. Sauté on medium low heat about 2 minutes, just until warmed. Add cream cheese and stir in until melted. Remove from heat.
2. Add swiss cheese and sauerkraut. Stir until combined. Add 3 Tbsp of rye bread crumbs, parsley, and mustard.
3. Cool until easily handled. Form into 1&1/2 inch balls. Roll in flour. Refrigerate until completely cool. Dip in egg whites then roll in remaining bread crumbs. Let sit at least 1-2 hours in refrigerator until firm.
4. Fry in canola oil until golden brown. Serve warm with thousand island dressing for dipping.