Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Introduction

If you’re a fan of classic Reuben sandwiches, you’re going to love these Reuben Balls! Crispy on the outside and filled with melty Swiss cheese, tangy sauerkraut, and savory corned beef, they’re the ultimate bite-sized treat. Paired with a spicy Thousand Island dipping sauce, this appetizer packs all the flavors of a deli favorite into a crunchy, cheesy, and utterly irresistible package.

Ingredients

• 1 ½ cups chopped or shredded corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs (panko recommended)
• Vegetable oil, for frying
• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon smoked paprika

Instructions

1. Step 1: In a large mixing bowl, combine the corned beef, sauerkraut, shredded Swiss cheese, cream cheese, and Dijon mustard. Mix well until evenly combined. Cover and refrigerate for 30 minutes to firm the mixture.
2. Step 2: Scoop the chilled mixture into 1-inch portions and roll each into a ball. Place them on a lined baking sheet and refrigerate while preparing the coating.
3. Step 3: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each ball first in flour, then dip in eggs, and finally roll in breadcrumbs until fully coated.
4. Step 4: Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
5. Step 5: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika to make the dipping sauce. Adjust seasoning as needed.
6. Step 6: Serve the Reuben Balls warm on a platter with the spicy Thousand Island dipping sauce. Enjoy!

Tips & Variations

• Use panko breadcrumbs for an extra crispy crust.
• Adjust the hot sauce in the dipping sauce depending on your spice preference.
• Try adding a pinch of caraway seeds to the filling for a more authentic Reuben flavor.
• These balls can also be baked at 400°F (200°C) for about 15-20 minutes, turning halfway through, for a lighter option.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to retain crispness. The dipping sauce can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Balls ahead of time?

Yes, you can prepare and bread the balls in advance and keep them refrigerated for a few hours before frying. For longer storage, freeze the breaded balls and fry them straight from frozen, adding a couple of extra minutes to the cooking time.

What can I use instead of corned beef?

If you prefer, you can substitute pastrami or cooked roast beef for corned beef. Just make sure it’s finely chopped or shredded for the best texture.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

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★★★★★

4.8 from 52 reviews

Crispy bite-sized Reuben Balls filled with a savory blend of corned beef, tangy sauerkraut, melty Swiss cheese, and cream cheese, served with a spicy Thousand Island dipping sauce. This appetizer creatively transforms the classic Reuben sandwich flavors into a crunchy, cheesy snack perfect for parties, game days, or comfort food cravings.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: Approximately 18–20 Reuben Balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Reuben Balls:

• 1 ½ cups chopped or shredded corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 1 cup shredded Swiss cheese
• 4 ounces cream cheese, softened
• 1 tablespoon Dijon mustard
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs (panko recommended)
• Vegetable oil, for frying

For the Spicy Thousand Island Dipping Sauce:

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (adjust to taste)
• ½ teaspoon smoked paprika

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the corned beef, sauerkraut, shredded Swiss cheese, cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are evenly incorporated to form a cohesive mixture. Cover and refrigerate for 30 minutes to firm up the mixture, making it easier to shape.
2. Form the Balls: Using a tablespoon or small scoop, portion the chilled mixture into 1-inch diameter balls. Roll each portion between your hands to form smooth spheres. Place the formed balls on a lined baking sheet and refrigerate to keep firm while preparing the coating.
3. Bread the Balls: Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Take each Reuben Ball and first lightly coat it in flour, then dip into the beaten eggs, and finally roll in breadcrumbs until fully coated. Repeat for all the balls.
4. Fry the Reuben Balls: In a deep skillet or saucepan, pour enough vegetable oil to reach about 2 inches deep and heat it to 350°F (175°C). Fry the breaded balls in small batches, avoiding overcrowding, for 2-3 minutes or until they are golden brown and crispy. Turn occasionally to cook evenly. Remove with a slotted spoon and drain on paper towels to remove excess oil.
5. Make the Dipping Sauce: While frying, prepare the spicy Thousand Island dipping sauce. In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Taste and adjust the seasoning as desired.
6. Serve and Enjoy: Arrange the warm Reuben Balls on a serving platter next to a bowl of the spicy Thousand Island dipping sauce. Optionally garnish with fresh chopped parsley for color and freshness. Serve immediately and enjoy the crispy, cheesy, and flavorful bites.

Notes

• Ensure the sauerkraut is well-drained and squeezed dry to prevent soggy filling and coating.
• Use panko breadcrumbs for an extra crispy crust.
• Maintain the oil temperature at 350°F to ensure proper frying; too low will make them greasy, too high will burn the coating.
• You can adjust the spice level of the dipping sauce by changing the amount of hot sauce.
• Allow the filling to chill thoroughly before shaping to make rolling easier and prevent falling apart during frying.
• Use a neutral oil with a high smoke point such as canola or sunflower oil for frying.

Keywords: Reuben Balls, Appetizer, Corned Beef, Sauerkraut, Swiss Cheese, Fried Bites, Spicy Thousand Island Sauce