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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Reuben Balls with Whole Grain Honey Mustard Dipping Sauce Recipe

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This recipe for Reuben Balls with Whole Grain Honey Mustard Dipping Sauce is from The Ragan Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Balls:
3/4 cup sauerkraut, chopped then drained and squeezed dry
3/4 lb shredded corned beef from the Deli.
3/4 lb Swiss cheese, shredded
816 oz cream cheese
Vegetable oil, for frying
Flour, for coating
Panko crumbs, for coating
Chopped fresh Parsley, for coating (optional)
Buttermilk, for dredging

Whole Grain Honey Mustard Sauce
1 cup mayonnaise
1/2 cup honey
2 oz Dijon mustard
1 1/2 T. horseradish
1 oz whole grain mustard
1 oz. rice vinegar
1 1/2 t. dry mustard
1 T. garlic powder
Directions:
Directions:
Dice the corned beef and puree in a food processor until a paste forms. (Some chunks are okay.)
Add the sauerkraut, cream cheese, and Swiss cheese and mix well. Shape into balls the size of ping pong balls and set aside.
In a large saucepan, pour enough vegetable oil to fill the pan 1/3 of the way up. Heat over medium heat until the oil reaches 350º.
In 3 separate containers put the flour, buttermilk and Panko crumbs. First coat the ball in flour, dredge in buttermilk, then roll in Panko crumbs. Repeat with the remaining balls. Fry in batches until golden brown. Drain on paper towels.

Mix together the mayonnaise, honey, mustards, rice vinegar and garlic. Serve with the Reuben balls
Personal Notes:
Personal Notes:
This is yummy. The sauce is also great on sandwiches.

 

 

 

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