Reuben 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
Scale
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
