Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
