Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Introduction

Reuben Balls are a delicious twist on the classic Reuben sandwich, combining corned beef, sauerkraut, and Swiss cheese into crispy, bite-sized treats. Served with a spicy Thousand Island dipping sauce, they make an irresistible appetizer perfect for gatherings or snack time.

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 mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix well until fully incorporated. Refrigerate the mixture for 30 minutes to firm up.
2. Step 2: Scoop the chilled mixture into 1-inch portions and roll each into a ball. Arrange the balls on a lined baking sheet and refrigerate again to set.
3. Step 3: Prepare the breading station by placing flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Coat each ball first in flour, then dip in the eggs, and finally roll in breadcrumbs until completely covered.
4. Step 4: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels to remove excess oil.
5. Step 5: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika to make the spicy Thousand Island dipping sauce. Adjust seasoning to your preference.
6. Step 6: Serve the Reuben Balls warm on a platter alongside the dipping sauce and enjoy!

Tips & Variations

• For extra crunch, mix finely crushed rye crackers into the breadcrumbs.
• Add more hot sauce or smoked paprika to the dipping sauce if you prefer a spicier kick.
• Use panko breadcrumbs for a lighter, crispier coating.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for 8-10 minutes until warmed through and crispy. You can also freeze cooked Reuben Balls for up to 1 month; reheat in a 375°F (190°C) oven for 12-15 minutes.

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 ahead of time. Keep them refrigerated until ready to fry, or freeze after frying for later use.

What can I use if I don’t have sauerkraut?

For a similar tangy flavor, you can substitute with finely chopped dill pickles or fermented cabbage, though sauerkraut gives the best authentic taste.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

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★★★★★

4.7 from 78 reviews

These crispy Reuben Balls with a spicy Thousand Island dipping sauce are a delicious appetizer combining classic Reuben sandwich flavors into bite-sized, fried delights. Featuring corned beef, sauerkraut, Swiss cheese, and cream cheese, these flavorful balls are coated and fried to golden perfection and served with a tangy, spicy dipping sauce that adds zest to each bite.

• Author: Kai
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: About 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 mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until well combined. Refrigerate the mixture for 30 minutes to help it firm up.
2. Form the Balls: Scoop the chilled mixture into 1-inch portions and roll each portion into smooth balls. Place the balls on a lined baking sheet and refrigerate to keep them firm.
3. Bread the Balls: Coat each ball first in the all-purpose flour, then dip into the beaten eggs, and finally roll in the breadcrumbs until fully coated for a crispy crust.
4. Fry the Balls: Heat vegetable oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
5. Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Adjust the seasoning or hot sauce levels to your preferred spice level.
6. Serve: Arrange the Reuben Balls on a platter alongside the spicy Thousand Island dipping sauce and serve warm for best flavor and texture.

Notes

• For extra crunch, mix finely crushed rye crackers into the breadcrumbs.
• To reheat leftovers, bake the Reuben Balls in a 350°F (175°C) oven for 8-10 minutes to restore crispiness.
• Freeze cooked Reuben Balls for up to 1 month; reheat in a 375°F (190°C) oven for 12-15 minutes before serving.
• Add more hot sauce or smoked paprika to the dipping sauce if you prefer a spicier kick.

Keywords: Reuben Balls, appetizer, corned beef, Swiss cheese, sauerkraut, fried snacks, spicy dipping sauce, Thousand Island, finger food