The pot lid rattles and you know dinner is almost ready. You catch that little hiss of the valve letting out steam, telling you the pressure's building inside. It’s kinda like a secret countdown before you get to dig in.
You sense something crispy and warm about to come your way, and your kitchen smells like that perfect blend of tangy sauerkraut and melted Swiss cheese. When the sealing ring is in place and you hear that steady hiss, you get this anticipation you just can’t shake.
As soon as you do the quick release, you can’t wait to crack open that lid and see your Reuben Balls ready to rock. You feel that moment when the pressure cooker finishes, and you’re ready for some seriously tasty bites.
Why This Recipe Works Every Single Time
- The pressure cooker locks in all those flavors fast so your Reuben Balls come out juicy and full of punch.
- Crispy coating outside but the filling stays tender thanks to shaping and frying after cooking.
- Sauerkraut and corned beef give it that classic Reuben vibe you crave.
- The spicy Thousand Island dipping sauce adds a little kick and creaminess that pairs real good.
- Quick release makes it way easier to avoid overcooking and keep everything perfect.
All the Pieces for This Meal
- 1 lb corned beef, finely chopped – you wanna get that texture just right so it holds well in balls.
- 1 cup sauerkraut, well-drained and chopped – no soggy mess here, gotta squeeze out that liquid.
- 1 cup shredded Swiss cheese – melts great and adds that classic tang.
- ½ cup mayonnaise – helps bind everything together nice and creamy.
- ¼ cup ketchup – brings a hint of sweetness to balance the tanginess.
- 1 tablespoon Dijon mustard – gives a little sharp kick that you notice.
- 1 teaspoon Worcestershire sauce – adds depth, you can almost smell it cooking.
- 1 cup breadcrumbs – helps with that perfect crispy crust when fried.
- Oil for frying – gotta have enough hot oil so the balls cook evenly and crisp up.
- For the Spicy Thousand Island Dipping Sauce: ½ cup mayonnaise, 2 tablespoon ketchup, 1 tablespoon sriracha sauce, 1 tablespoon sweet pickle relish, ½ teaspoon garlic powder, ½ teaspoon onion powder – a spicy, tangy dip you won’t wanna share.
The Full Pressure Cooker Journey
Start by mixing that finely chopped corned beef with sauerkraut, Swiss cheese, mayo, ketchup, Dijon mustard, and Worcestershire sauce in a big bowl. You gotta get everything blended so each bite has flavor. Check out our Easy Thai Baked Chicken Meatballs recipe for another quick protein-packed dinner.
Next shape the mixture into balls. Don’t be shy, make ’em good size so you get juicy centers. Roll each ball in those breadcrumbs till fully coated for that crispy outer shell.
Heat your oil in a deep fryer or heavy skillet to 375°F (190°C). You need it real hot to get a golden brown crust quick.
Before frying, carefully place the balls in the hot oil. Fry ’em until golden and crispy, then drain them on paper towels. You’ll hear that satisfying crisp almost right away.
For your Spicy Thousand Island Dipping Sauce, mix mayo, ketchup, sriracha, pickle relish, garlic powder, and onion powder in a bowl. It’s the perfect creamy, spicy dip action for your balls.
After you’ve done your quick release on the pressure cooker and hear that valve hiss stop, you can plate your Reuben Balls hot and ready to dip. You recall the tender pull away from the crispy crust and the steam rising off each bite.
Serve ’em up immediately while everything’s fresh, crunchy, and exploding with flavor that made that pressure buildup worth every minute.
Smart Shortcuts for Busy Days
- Use store-bought finely chopped corned beef if you don’t wanna dice by hand – works real good.
- Grab pre-shredded Swiss cheese and even pre-sauerkraut in a jar to save prep time.
- Make the spicy Thousand Island dip ahead and keep it in the fridge so it’s ready when you are.
- Shape the balls even a day before, store ’em covered in the fridge, then fry fresh when you wanna eat.
What It Tastes Like Fresh From the Pot
As you bite into a Reuben Ball, you notice that crispy outer layer giving way to a tender, savory center. The corned beef and sauerkraut combo hits you first with that delightful tang and meaty burst.
The Swiss cheese melts perfectly inside, blending creamy with that mayo and mustard flavor. You get a zing from Worcestershire and ketchup gently balancing all the flavors without overpowering.
The spicy Thousand Island dipping sauce is like that cool, creamy sidekick that kicks your taste buds awake. You feel how the heat from sriracha lifts the whole experience for a perfect snack or dinner vibe.
Keeping Leftovers Fresh and Ready
- Wrap the leftover Reuben Balls in plastic wrap or a sealed container and refrigerate. They stay good for up to 3 days.
- To reheat, pop ’em in the oven at 350°F till they’re crisp again. The pressure cooker reheats can make ’em soggy, so oven’s best.
- If you want to freeze, place balls on a baking sheet so they don’t touch and freeze solid before shifting to a freezer-safe bag. Use within 2 months.
- Thaw frozen balls overnight in the fridge, then crisp ’em up in a hot skillet or oven for best results.
Your Most Asked Questions Answered
- Can I make these with turkey instead? Yeah, turkey works, but corned beef really brings that classic Reuben flavor.
- Do I have to use a pressure cooker? It sure helps speed up the process and keep the filling juicy, but you could bake or fry without it.
- What if I don’t like spicy sauce? You can skip the sriracha or drizzle plain Thousand Island instead.
- Can I bake the balls instead of frying? Yep, baking at 400°F till golden works, but the crispy crust from frying is kinda unbeatable.
- How do I know when the pressure cooker’s done? The valve hiss slows down and eventually stops, then do a quick release for that tender pull finish.
- What causes soggy balls? Usually not draining sauerkraut enough or not hot enough oil for frying. Make sure to squeeze and dry ingredients and heat oil well.
Explore more recipes like these in our Spicy Crispy Reuben Balls recipe collection to enjoy varied flavors and techniques. For quick dinners, check out our Easy Thai Baked Chicken Meatballs and the Delicious Enchilada Pasta, both perfect for busy weeknights. If you’re after a cozy pasta dish, our Garlic Mushroom Pasta recipe is a must-try, offering comfort and flavor in every bite.
Reuben Balls with Spicy Thousand Island Dipping Sauce
Ingredients
Ingredients
- 1 lb Corned beef, finely chopped you wanna get that texture just right so it holds well in balls.
- 1 cup Sauerkraut, well-drained and chopped no soggy mess here, gotta squeeze out that liquid.
- 1 cup Shredded Swiss cheese melts great and adds that classic tang.
- ½ cup Mayonnaise helps bind everything together nice and creamy.
- ¼ cup Ketchup brings a hint of sweetness to balance the tanginess.
- 1 tablespoon Dijon mustard gives a little sharp kick that you notice.
- 1 teaspoon Worcestershire sauce adds depth, you can almost smell it cooking.
- 1 cup Breadcrumbs helps with that perfect crispy crust when fried.
- Oil frying gotta have enough hot oil so the balls cook evenly and crisp up.
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon sriracha sauce
- 1 tablespoon sweet pickle relish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Instructions
- Start by mixing that finely chopped corned beef with sauerkraut, Swiss cheese, mayo, ketchup, Dijon mustard, and Worcestershire sauce in a big bowl. You gotta get everything blended so each bite has flavor. Check out our Easy Thai Baked Chicken Meatballs recipe for another quick protein-packed dinner.
- Next shape the mixture into balls. Don’t be shy, make ’em good size so you get juicy centers. Roll each ball in those breadcrumbs till fully coated for that crispy outer shell.
- Heat your oil in a deep fryer or heavy skillet to 375°F (190°C). You need it real hot to get a golden brown crust quick.
- Before frying, carefully place the balls in the hot oil. Fry ’em until golden and crispy, then drain them on paper towels. You’ll hear that satisfying crisp almost right away.
- For your Spicy Thousand Island Dipping Sauce, mix mayo, ketchup, sriracha, pickle relish, garlic powder, and onion powder in a bowl. It’s the perfect creamy, spicy dip action for your balls.
