Reuben Balls With Spicy Thousand Island Dipping Sauce

This hearty appetizer transforms everything you love about a classic Reuben sandwich into delicious, poppable bites that will disappear from your serving tray in minutes. The combination of tangy sauerkraut, savory corned beef, and melty Swiss cheese inside a crispy coating creates an irresistible texture contrast, while the spicy thousand island dipping sauce brings everything together.

I first made these Reuben Balls for a St. Patrick's Day gathering when I wanted something beyond traditional corned beef and cabbage. They were such a hit that they've become my signature appetizer for game days, holiday parties, and even casual get-togethers.

Ingredients

• 1 ½ cups chopped or shredded corned beef: The star ingredient adds rich, savory flavor. Look for leftovers from a previous meal or quality deli meat.
• 1 cup sauerkraut, drained and squeezed dry: Provides the signature tang. Make sure to remove excess moisture to prevent soggy balls.
• 1 cup shredded Swiss cheese: A mild, nutty cheese that melts beautifully. Fresh shredded works better than pre-packaged.
• 4 ounces cream cheese, softened: Acts as the binding agent and adds creamy richness.
• 1 tablespoon Dijon mustard: Adds a subtle heat and complexity. Choose whole grain for extra texture.
• ½ cup all-purpose flour: Helps the egg wash adhere to the balls.
• 2 eggs, beaten: Creates the sticky layer needed for breadcrumbs to stick.
• 1 ½ cups breadcrumbs: Panko delivers the best crunch. Consider mixing in crushed rye bread for authenticity.
• Vegetable oil, for frying: Choose one with a high smoke point like canola or peanut oil.

• ½ cup mayonnaise: Forms the creamy base. Use real mayonnaise for best results.
• 2 tablespoons ketchup: Adds sweetness and tang to balance the heat.
• 1 tablespoon pickle relish: Provides texture and traditional thousand island flavor.
• 1 teaspoon hot sauce: Franks or Tabasco work well here. Adjust to your heat preference.
• ½ teaspoon smoked paprika: Adds subtle smokiness that complements the fried elements.

Step-by-Step Instructions

Prepare the Filling:

Combine your main ingredients in a large mixing bowl. Mix the corned beef, sauerkraut, Swiss cheese, softened cream cheese, and Dijon mustard until everything is thoroughly incorporated. The mixture should hold together when pressed. Refrigerate for at least 30 minutes to firm up, which makes forming the balls much easier.

Form the Balls:

Using a cookie scoop or tablespoon, portion the chilled mixture into 1-inch balls. Roll between your palms to create smooth, even spheres. If the mixture becomes sticky, dampen your hands slightly with cold water. Place the formed balls on a parchment-lined baking sheet and return to the refrigerator for an additional 15 minutes to set.

Set Up Breading Station:

Create an assembly line with three shallow dishes. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs. Working methodically helps maintain a clean workspace. For extra flavor, consider adding a pinch of caraway seeds to your breadcrumbs for that authentic rye bread taste.

Bread the Balls:

Roll each chilled ball first in flour, ensuring a light coating while tapping off excess. Next, dip completely in beaten egg, allowing any excess to drip off. Finally, roll in breadcrumbs, pressing gently to ensure complete coverage. Place breaded balls back on the lined sheet.

Fry to Golden Perfection:

Heat oil in a heavy-bottomed pot or deep skillet to 350°F, using a thermometer for accuracy. Carefully lower batches of 5-6 balls into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes, turning occasionally with a slotted spoon, until they reach a beautiful golden brown color. Transfer to a paper towel-lined plate to drain excess oil.

Make the Dipping Sauce:

While the balls are cooling slightly, whisk together all sauce ingredients in a small bowl. Start with less hot sauce and gradually add more to reach your desired heat level. The sauce can be made up to 3 days in advance and stored in the refrigerator, allowing the flavors to meld beautifully.

Serve and Enjoy:

Arrange your crispy Reuben Balls on a serving platter alongside the dipping sauce. Garnish with fresh chopped parsley or dill if desired. Serve while still warm for the optimal cheese-pull experience that will have your guests reaching for seconds.

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My favorite part of this recipe is watching peoples faces when they take their first bite. The familiar Reuben flavors in this unexpected form always brings smiles and requests for the recipe. My husband, who typically avoids sauerkraut, cant get enough of these flavorful bites.

Make-Ahead Options

These Reuben Balls are perfect for preparing in advance, which makes them ideal for entertaining. You can bread the balls and refrigerate them for up to 24 hours before frying. If you want to work even further ahead, freeze the breaded balls on a baking sheet until solid, then transfer to a freezer bag and store for up to a month. When ready to serve, fry directly from frozen, adding about 1-2 minutes to the cooking time. The dipping sauce can also be prepared up to three days ahead and stored in an airtight container in the refrigerator.

Baked Alternative

If you prefer to avoid frying, these Reuben Balls can be baked instead. Preheat your oven to 425°F and place the breaded balls on a parchment-lined baking sheet. Spray them lightly with cooking oil for better browning, then bake for 15-18 minutes until golden and heated through, turning halfway. While they wont have quite the same crispy exterior as the fried version, they still deliver fantastic flavor with less mess and slightly fewer calories.

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Serving Suggestions

Turn these Reuben Balls into a complete meal by serving alongside a crisp green salad dressed with a light vinaigrette to cut through the richness. For a themed party, create a deli-inspired appetizer board with these balls as the centerpiece, surrounded by dill pickle spears, pretzel bites, and assorted mustards. During the colder months, pair with a cup of tomato soup for a comforting meal that plays on the classic soup and sandwich combination but with a creative twist.

Frequently Asked Questions

→ Can I make the Reuben Balls ahead of time?

Yes, you can prepare the filling and form the balls in advance. Refrigerate them until ready to fry, or freeze them for longer storage.

→ How can I make them extra crunchy?

For an extra crispy coating, mix finely crushed rye crackers into the breadcrumbs before rolling the balls.

→ What’s the best way to reheat leftovers?

Reheat leftovers in a preheated oven at 350°F (175°C) for 8-10 minutes, or until warm and crispy.

→ Can I bake these instead of frying?

Yes, you can bake them at 375°F (190°C) for 15-18 minutes, turning halfway through for even browning.

→ Can I adjust the spice in the dipping sauce?

Absolutely! Add more hot sauce or smoked paprika for extra heat, or reduce the amount to tone it down.

→ How should I store leftover Reuben Balls?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.