Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Introduction
Reuben Balls are a fun and flavorful twist on the classic Reuben sandwich, combining corned beef, sauerkraut, and Swiss cheese into bite-sized fried delights. Paired with a spicy Thousand Island dipping sauce, they make a perfect appetizer or snack for any occasion.
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
- Step 1: In a mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix well until fully incorporated, then refrigerate for 30 minutes to firm up the mixture.
- Step 2: Scoop the chilled mixture into 1-inch portions and roll each into a ball. Place the balls on a lined baking sheet and refrigerate again to help them hold their shape.
- Step 3: Set up a breading station by placing the flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Coat each ball first in flour, then dip into the eggs, and finally roll in the breadcrumbs until fully coated.
- 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 they are golden brown and crispy. Remove and drain on paper towels.
- Step 5: In a separate bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika to make the spicy Thousand Island dipping sauce. Adjust the hot sauce to your preferred level of spice.
- Step 6: Arrange the Reuben Balls on a serving platter alongside the dipping sauce. Serve warm and enjoy!
Tips & Variations
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- If you prefer a milder sauce, reduce or omit the hot sauce from the dipping sauce.
- You can bake the balls at 400°F (200°C) for 15-20 minutes as a lighter alternative to frying, turning halfway through.
- Try adding a pinch of caraway seeds to the filling for an authentic Reuben flavor.
Storage
Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for about 10 minutes to restore their crispiness. Keep the dipping sauce chilled separately and stir before serving.
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 Reuben Balls in advance. Keep them refrigerated and fry or bake just before serving for best texture and flavor.
What if I don’t have corned beef?
You can substitute cooked pastrami or deli-style roast beef for corned beef, though the flavor will vary slightly from the traditional Reuben taste.
PrintReuben Balls with Spicy Thousand Island Dipping Sauce Recipe
These crispy and flavorful Reuben Balls are a fun twist on the classic Reuben sandwich, featuring a savory mixture of corned beef, sauerkraut, Swiss cheese, and cream cheese, coated in breadcrumbs and fried to golden perfection. Served with a spicy Thousand Island dipping sauce, they’re perfect for parties or as a delicious appetizer.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 20–24 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
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 mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix well until all ingredients are evenly incorporated. Cover and refrigerate the mixture for 30 minutes to help it firm up for shaping.
- Form the Balls: Once chilled, scoop the mixture into approximately 1-inch portions and roll each portion into a smooth ball. Place the formed balls onto a lined baking sheet and refrigerate again to firm up for easier coating.
- Bread the Balls: Prepare a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Coat each ball first in flour, shaking off the excess, then dip into the beaten eggs, and finally roll thoroughly in breadcrumbs until fully coated.
- Fry the Balls: Heat vegetable oil in a skillet or deep saucepan to 350°F (175°C). Fry the breaded balls in small batches, turning occasionally, for about 2-3 minutes or until they turn golden brown and crispy on all sides. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Taste and adjust seasoning or heat level as desired.
- Serve: Arrange the Reuben Balls on a serving platter with the spicy Thousand Island dipping sauce on the side. Serve warm and enjoy!
Notes
- For best results, ensure the sauerkraut is well drained and squeezed dry to prevent soggy balls.
- Chilling both the filling and the formed balls helps them hold their shape during breading and frying.
- Use panko breadcrumbs for extra crunchiness.
- You can adjust the heat in the dipping sauce by varying the amount of hot sauce.
- Leftover Reuben Balls can be reheated in an air fryer or oven to retain crispiness.
Keywords: Reuben Balls, appetizer, fried snacks, corned beef, Swiss cheese, sauerkraut, spicy dipping sauce, Thousand Island sauce, party food
