Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
These Reuben Balls are a crispy, bite-sized twist on the classic Reuben sandwich. Filled with corned beef, sauerkraut, Swiss cheese, and cream cheese, then coated in breadcrumbs and fried to golden perfection, they are served with a spicy Thousand Island-style dipping sauce that perfectly complements their savory flavor. Ideal as an appetizer or party snack, these balls bring all the beloved flavors of a Reuben sandwich into a fun and shareable form.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 20 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
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 mixing bowl, combine the chopped corned beef, drained and squeezed dry sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are well incorporated. Refrigerate the mixture for 30 minutes to firm up.
- Form the Balls: Once chilled, scoop the mixture into 1-inch portions and roll each portion into a ball shape. Place the formed balls on a lined baking sheet and refrigerate again to help them set.
- Bread the Balls: Prepare a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Coat each ball first in the flour, shaking off excess, then dip into the beaten eggs, and finally roll in the breadcrumbs until fully and evenly coated.
- Fry the Balls: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the breaded balls in small batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried balls to paper towels to drain excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Taste and adjust seasoning or hot sauce level as desired.
- Serve: Arrange the Reuben Balls on a serving platter alongside the spicy Thousand Island dipping sauce. Serve warm and enjoy as an appetizer or party snack.
Notes
- For best results, ensure the sauerkraut is thoroughly drained and squeezed dry to avoid soggy filling.
- You can prepare the balls and refrigerate them for up to 24 hours before frying.
- If you prefer, use other types of mustard or adjust the mustard quantity to your taste.
- Use fresh, high-quality corned beef for the best flavor.
- Adjust the level of hot sauce in the dipping sauce to control spiciness.
- Make sure the oil is at the correct temperature for frying to ensure crispy texture without absorbing too much oil.
- If avoiding frying, these balls can be baked at 400°F (200°C) for 15-20 minutes, turning halfway through, though frying yields the best texture.
Keywords: Reuben Balls, appetizer, corned beef, Swiss cheese, sauerkraut, fried snacks, party food, dipping sauce, Thousand Island sauce
