Ingredients
- Sauce
- 1/4 cup mayo
- 1/4 cup ketchup
- 2 tsp relish
- 1 tsp horseradish
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Reuben Balls
- 1 egg
- 2 Tbsp oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 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
Instructions
- 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.