Reuben Balls with Spicy Thousand Island Dipping Sauce

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Crunchy on the outside, gooey and savory on the inside, Reuben Balls are everything you love about the classic sandwich, packed into a golden-fried, snackable bite. These crowd-pleasing treats bring together seasoned corned beef, Swiss cheese, and sauerkraut, all enveloped in a crisp breadcrumb coating and paired with a bold, spicy Thousand Island dipping sauce. Whether served as a game day appetizer or a weekend indulgence, they never disappoint.

What makes these Reuben Balls irresistible is their perfect balance of textures and bold flavors. The creamy, tangy cheese melts into the briny sauerkraut and meaty filling, offering a punch of umami with every bite. Dip them into a rich sauce that’s got just the right amount of heat, and you’ll see why they’re a standout hit at any gathering.

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Ingredients for this Reuben Balls with Spicy Thousand Island Dipping Sauce

For the Reuben Balls:

• 2 cups cooked corned beef, finely chopped
• 1 cup sauerkraut, drained and chopped
• 1 cup shredded Swiss cheese
• 4 oz cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• Vegetable oil, for frying

For the Spicy Thousand Island Sauce:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp sweet pickle relish
• 1 tsp Dijon mustard
• 1 tsp hot sauce (or to taste)
• 1/4 tsp smoked paprika
• Salt and pepper to taste

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Step 1: Make the Filling

In a large bowl, combine the chopped corned beef, sauerkraut, Swiss cheese, and softened cream cheese. Add garlic powder, onion powder, and season with salt and pepper. Mix until fully combined and smooth.

Step 2: Shape the Balls

Using your hands or a cookie scoop, form the mixture into 1.5-inch balls. Place them on a parchment-lined tray. Chill in the fridge for at least 30 minutes to firm up.

Step 3: Coat the Balls

Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each chilled ball in flour, dip into egg, then coat thoroughly in breadcrumbs. For extra crunch, repeat the egg and breadcrumb step.

Step 4: Fry Until Golden

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Step 5: Make the Sauce

In a small bowl, stir together mayonnaise, ketchup, pickle relish, Dijon mustard, hot sauce, and smoked paprika. Season with salt and pepper. Chill until ready to serve.

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Frequently Asked Questions

Can I make Reuben Balls ahead of time?

Yes! Assemble and chill the uncooked balls for up to 24 hours in advance. Fry them just before serving for the best texture.

Can I bake these instead of frying?

Absolutely. Place the coated balls on a greased baking sheet and bake at 400°F for 20-25 minutes, flipping once halfway through.

What’s the best corned beef to use?

Leftover homemade corned beef or deli-sliced corned beef both work well. Just make sure it’s finely chopped.

Is there a substitute for Swiss cheese?

Gruyère or provolone are good alternatives if you’re not a fan of Swiss.

Can I freeze them?

Yes, freeze the shaped and coated balls before frying. When ready, fry from frozen or bake a few extra minutes longer.

How spicy is the dipping sauce?

It has a gentle kick, but you can adjust the heat by increasing or reducing the hot sauce.

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