It's been quite a while since I (Sue) have posted a recipe as Jo has been hogging the blog.
I'm sharing these tasty little appetizers because they are so easy and SO SO delicious. We whipped them up for St. Patrick's Day but these would be perfect for any time of year. We made them in our Bake Delicious Cake Pop Pan but you can easily make them in mini muffin tins as well - they just won't be round.
The combination of corned beef and sauerkraut is classic and makes for a perfect appie with the zippy dipping sauce!
Reuben Balls With Spicy Thousand Island Dipping Sauce
(Adapted from Party Food To Go)
1/4 cup mayo
1/4 cup ketchup
2 tsp relish
1 tsp horseradish
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp oil
1 tsp baking powder
1/2 tsp baking soda
1 tsp caraway seeds
1/2 tsp paprika
1 cup flour
1 cup cooked corned beef, chopped fine
1 cup sauerkraut, squeezed and chopped
1/2 cup shredded Swiss cheese
Preheat oven to 350. Lightly spray your cake pop pan with cooking spray, set aside.
Prepare dipping sauce - whisk together mayo, ketchup, relish, horseradish, onion powder, and garlic powder until well combined. Cover and refrigerator until ready to serve.
Prepare Reuben Balls - In a large mixing bowl, whisk together egg and oil. Add in baking powder, baking soda, salt, caraway seeds, paprika, and flour. Whisk again until just mixed.
Add in the corned beef, sauerkraut, and cheese.
Stir to combine.
Drop by spoonfuls into prepared cake pop pan - filling bottom cups just a little over full (see pic below).
Top with other half of ban and place clamps to seal. Bake at 350 until cake pops are cooked through - toothpick inserted in the top will come out dry - about 20 - 25 minutes - keep an eye on it.
Remove top of pan and check to see that they are browned.
If they aren't you can always cover and pop back in the oven for a few more minutes.
If they are - remove to a wire rack to cool slightly.
Repeat with remaining batter. (We got 1 1/2 pans full - about 24 balls)
You can break into them now...
Or place them on a serving plate and serve with the dipping sauce (and some Bailey's and Guinness for St. Patrick's Day!)
They are just so cute.
Okay, last one, I promise...
We used all purpose flour to make these but you could do half and half with rye flour to make them even more reuben-y. You can also freeze these and simply reheat in the oven before serving. (Or microwave them but they won't be as crispy.) They are also good at room temp - just not quite as good as warm in my opinion.
Bring these to the next family gathering, game night, tailgating party, luncheon, potluck, etc.... and you will be everyone's new favorite person.
We're sharing over at Carole's Chatter! Be sure to click over for a visit!