Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Introduction

Reuben Balls are a delicious twist on the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, and melted Swiss cheese into crispy, bite-sized treats. Paired with a spicy Thousand Island dipping sauce, they make a perfect appetizer or party snack.

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 until well combined, then refrigerate for 30 minutes to firm up the mixture.
2. 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 set.
3. Step 3: Coat each ball in flour, then dip into the beaten eggs, and finally roll in breadcrumbs until fully coated.
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.
5. Step 5: To make the dipping sauce, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika in a small bowl. Adjust seasoning as needed.
6. Step 6: Arrange the Reuben Balls on a platter alongside the spicy Thousand Island dipping sauce. Serve warm and enjoy!

Tips & Variations

• For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
• Adjust the hot sauce in the dipping sauce to control the spice level.
• Try adding a bit of caraway seed to the filling for a more traditional Reuben flavor.
• Oven-bake the balls at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. The dipping sauce should be kept refrigerated and used within 3-5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Reuben Balls ahead of time?

Yes, you can prepare the balls and refrigerate them before frying. This helps maintain their shape and makes frying quicker when ready to serve.

Can I freeze Reuben Balls?

Yes, after breading, freeze the balls on a lined tray, then transfer to a freezer bag. Fry from frozen, adding a minute or two to the cooking time.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

Crispy and flavorful Reuben Balls stuffed with a savory blend of corned beef, sauerkraut, Swiss cheese, and cream cheese, served with a spicy Thousand Island dipping sauce. Perfect as an appetizer or party snack, these fried bites capture the essence of a classic Reuben sandwich in a convenient and delicious ball form.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the Filling: In a mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix everything thoroughly until well combined. Place the mixture in the refrigerator and chill for 30 minutes to firm up for easier handling.
2. Form the Balls: Using a scoop or your hands, portion out the chilled mixture into 1-inch portions and roll each into smooth balls. Arrange them on a lined baking sheet and refrigerate again to help maintain shape before breading.
3. Bread the Balls: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Make sure the coating is even for a crispy crust.
4. 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 to ensure they brown evenly on all sides. Remove and drain on paper towels to remove excess oil.
5. Make the Dipping Sauce: In a separate bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika until smooth. Taste and adjust seasoning or hot sauce according to your preference.
6. Serve: Arrange the Reuben Balls on a serving platter alongside the spicy Thousand Island dipping sauce. Serve warm and enjoy these bite-sized flavors!

Notes

• Ensure sauerkraut is well drained and squeezed dry to prevent soggy filling.
• If mixture is too soft to form balls, refrigerate longer or add a small amount of breadcrumbs to help bind.
• Use panko breadcrumbs for a crispier coating.
• Maintain oil temperature at 350°F to avoid greasy or undercooked balls.
• Adjust hot sauce in dipping sauce according to your spice tolerance.
• These balls can be baked at 400°F for 15-20 minutes as a lighter alternative, turning halfway through.

Keywords: Reuben Balls, Corned Beef Appetizer, Fried Appetizer, Spicy Thousand Island Sauce, Party Snack, Finger Food