Reuben Balls with Spicy Thousand Island Dipping Sauce

The irresistible aroma of corned beef, sauerkraut, and melted Swiss cheese wrapped in a crunchy golden shell is enough to make anyone’s mouth water. These Reuben Balls with Spicy Thousand Island Dipping Sauce transform the classic sandwich into bite-sized morsels of pure delight. The tangy crunch of sauerkraut perfectly balances the rich corned beef, while the spicy dipping sauce adds a kicked-up twist to the traditional Reuben flavor profile. You’ll learn how to create these addictive appetizers that are perfect for game day, holiday gatherings, or any time you need an impressive finger food that will have everyone reaching for more.

Why You’ll Love This Recipe

These Reuben Balls with Spicy Thousand Island Dipping Sauce are the ultimate crowd-pleaser that brings a gourmet touch to casual entertaining. The contrast between the crispy panko exterior and the warm, gooey center creates an irresistible texture experience that captures everything you love about a Reuben sandwich in a single bite.

What makes these appetizers truly special is how they transform leftover corned beef into something extraordinary. The combination of tangy sauerkraut, sharp Swiss cheese, and savory corned beef creates complex flavor layers that develop even more character when fried to golden perfection.

Best of all, these Reuben bites can be prepared ahead of time and fried just before serving, making them incredibly convenient for entertaining. The spicy dipping sauce adds that perfect finishing touch, creating a harmonious balance of creamy, tangy, and spicy flavors that will leave your guests impressed with your culinary creativity.

Ingredients

For the Reuben Balls:

• 2 cups (340g) cooked corned beef, finely chopped
• 1 cup (113g) Swiss cheese, shredded
• 3/4 cup (175g) sauerkraut, drained well and chopped
• 3 tablespoons (45g) cream cheese, softened
• 2 teaspoons (10ml) Dijon mustard
• 1/4 teaspoon (1g) caraway seeds (optional)
• 1/4 teaspoon (1g) garlic powder
• 1/4 cup (31g) all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups (90g) panko breadcrumbs
• Vegetable oil for frying

For the Spicy Thousand Island Dipping Sauce:

• 1/2 cup (115g) mayonnaise
• 3 tablespoons (45g) ketchup
• 2 tablespoons (30g) sweet pickle relish
• 1 tablespoon (15ml) fresh lemon juice
• 1-2 tablespoons (15-30ml) prepared horseradish, to taste
• 1/2 teaspoon (2.5g) sriracha or hot sauce
• 1/4 teaspoon (1g) smoked paprika
• Salt and freshly ground black pepper to taste

Pro Tips

Perfect Texture Balance: The key to exceptional Reuben balls is managing moisture. Be sure to thoroughly drain and press the sauerkraut to remove excess liquid – this prevents the balls from becoming soggy or falling apart during frying. Place the sauerkraut in a clean kitchen towel and squeeze firmly to extract as much moisture as possible before chopping.

Temperature Control: For the perfect crispy exterior and melty interior, maintain your oil at a steady 350°F (175°C). Use a kitchen thermometer for accuracy, as oil that’s too hot will burn the exterior while leaving the center cold, and oil that’s too cool will result in greasy, soggy balls. Allow the oil to return to temperature between batches for consistent results.

Make-Ahead Strategy: These Reuben Balls can be assembled up to 24 hours in advance and refrigerated uncooked. For best results, freeze the formed balls for 15-20 minutes before breading them – this helps them hold their shape during the coating process and ensures the centers heat properly during frying without the exterior becoming too dark.

Step-by-Step Instructions

Step 1: Prepare the Filling

In a large mixing bowl, combine the finely chopped corned beef, shredded Swiss cheese, well-drained sauerkraut, softened cream cheese, Dijon mustard, caraway seeds (if using), and garlic powder. Mix thoroughly until all ingredients are evenly incorporated and the mixture holds together when pressed. If the mixture seems too wet, add a tablespoon of breadcrumbs to help bind it.

Step 2: Form the Balls

Using a tablespoon measure or a small cookie scoop, portion the mixture into approximately 1-inch balls. Roll each portion between your palms to form a compact, uniform ball. Place the formed balls on a parchment-lined baking sheet. Once all balls are formed, refrigerate them for at least 30 minutes or freeze for 15 minutes to firm up, which will make them easier to coat.

Step 3: Set Up Breading Station

While the balls are chilling, prepare your breading station with three separate shallow dishes. Place the flour in the first dish, beaten eggs in the second dish, and panko breadcrumbs in the third. Season the flour lightly with salt and pepper for added flavor. For extra crispiness, you can toast the panko breadcrumbs in a dry skillet until lightly golden before using.

Step 4: Bread the Balls

Working with a few balls at a time (keeping the rest chilled), roll each ball first in flour, shaking off any excess. Next, dip in beaten egg, ensuring complete coverage. Finally, roll in panko breadcrumbs, pressing gently to adhere. Place the breaded balls back on the parchment-lined baking sheet. For an extra-crispy coating, you can double-bread by repeating the egg and breadcrumb steps.

Step 5: Fry to Golden Perfection

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower the breaded Reuben Balls into the hot oil, working in small batches to avoid overcrowding and reducing the oil temperature. Fry for 2-3 minutes, turning occasionally, until they reach a beautiful golden brown color. Transfer to a paper towel-lined plate to drain excess oil.

Step 6: Prepare the Spicy Thousand Island Dipping Sauce

While the balls are cooling slightly, prepare the dipping sauce by whisking together mayonnaise, ketchup, sweet pickle relish, lemon juice, horseradish, sriracha, and smoked paprika in a small bowl. Season with salt and pepper to taste. For a smoother sauce, you can pulse it briefly in a food processor. Refrigerate until ready to serve.

Step 7: Serve

Arrange the golden Reuben Balls on a serving platter with the Spicy Thousand Island Dipping Sauce in a small bowl alongside. Garnish with fresh parsley or dill if desired, and serve while still warm for the best flavor and texture experience.

Variations

Rye Crumb Coating: For an authentic Reuben sandwich experience, replace half the panko breadcrumbs with crushed rye bread crumbs. Simply toast a few slices of rye bread until crisp, then pulse in a food processor until you have coarse crumbs. The distinctive rye flavor will make these Reuben bites even more reminiscent of the classic sandwich.

Baked Reuben Balls: For a lighter version of this recipe, you can bake these Reuben Balls instead of frying. Preheat your oven to 425°F (220°C), place the breaded balls on a parchment-lined baking sheet, spray or brush lightly with oil, and bake for 15-20 minutes, turning halfway through, until golden and heated through.

Russian Dressing Alternative: For a more traditional Reuben experience, adjust the dipping sauce by omitting the sriracha and horseradish and adding 1 tablespoon of prepared Russian dressing instead. This creates a milder, more classic accompaniment that still complements the tangy flavors of the Reuben balls beautifully.

Storage and Serving

Reuben Balls with Spicy Thousand Island Dipping Sauce can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place them on a baking sheet in a 350°F (175°C) oven for 7-10 minutes until heated through and crisp again. Avoid microwaving as this will make the coating soggy.

The dipping sauce can be made up to 5 days ahead and stored separately in the refrigerator. If it thickens upon standing, simply stir in a teaspoon of water to achieve the desired consistency.

For an impressive appetizer spread, serve these Reuben balls alongside other finger foods like mini potato pancakes or pretzel bites. They also make a fantastic addition to a sandwich-themed buffet or can be served as part of a St. Patrick’s Day celebration menu alongside other corned beef specialties.

For a complete meal, pair these crispy bites with a fresh green salad dressed with a light vinaigrette to balance the richness of the fried balls.

FAQs

Can I make these Reuben balls ahead of time?
Yes! You can prepare the balls up to the breading stage and refrigerate for up to 24 hours before frying. For longer storage, freeze the uncooked breaded balls on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1-2 minutes to the cooking time.

What’s the best way to reheat leftover Reuben balls?
For the crispiest results, reheat in a 350°F oven for 7-10 minutes. An air fryer at 325°F for 3-4 minutes also works wonderfully.

Can I use canned corned beef for this recipe?
While freshly cooked corned beef provides the best flavor and texture, canned corned beef can work in a pinch. Drain well and pat dry with paper towels before using.

How can I make these gluten-free?
Substitute gluten-free breadcrumbs for the panko and use gluten-free flour for the dredging. Also ensure your Dijon mustard and other prepared ingredients are certified gluten-free.

Can I make a larger batch for a party?
Absolutely! The recipe doubles or triples easily. For large batches, consider frying in advance and reheating in a 350°F oven just before serving, or keep warm in a 200°F oven for up to an hour.

Conclusion

These Reuben Balls with Spicy Thousand Island Dipping Sauce are comfort food at its finest — bringing all the beloved flavors of a classic deli sandwich into irresistible bite-sized morsels that elevate any gathering. The contrast between the crispy exterior and the savory, cheesy center creates a texture experience that makes these appetizers truly addictive. It’s the kind of dish that transforms ordinary ingredients into something extraordinary, making you the culinary hero of game days, holiday celebrations, and cocktail parties alike. Whether you’re a longtime Reuben enthusiast or new to these classic flavors, these crispy, tangy bites are sure to become a requested favorite in your appetizer repertoire.

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