Description

Reuben Balls with Spicy Thousand Island Dipping Sauce are a crispy, bite-sized twist on the classic Reuben sandwich. These flavorful balls combine corned beef, sauerkraut, Swiss cheese, and creamy cheeses, coated in a crispy breadcrumb crust and served with a zesty, spicy Thousand Island-inspired sauce. Perfect as an appetizer or party snack, they offer a delicious balance of smoky, tangy, and creamy flavors with a satisfying crunch.

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 chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, and Dijon mustard. Mix thoroughly until all ingredients are well incorporated. Refrigerate the mixture for 30 minutes to firm up, making it easier to shape.
Form the Balls: Scoop the chilled mixture into 1-inch portions using a spoon or small ice cream scoop. Roll each portion gently between your palms to form compact balls. Place the balls on a lined baking sheet and refrigerate again to set.
Bread the Balls: Prepare a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Coat each ball first in flour, then dip into the eggs, and finally roll in breadcrumbs until fully covered.
Fry the Balls: Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the breaded balls in small batches for 2-3 minutes, turning occasionally to ensure even browning, until they are golden brown and crispy. Remove 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 and well combined. Taste and adjust seasoning or hot sauce level as desired.
Serve: Arrange the Reuben Balls on a serving platter alongside the spicy Thousand Island dipping sauce. Serve warm for the best flavor and texture. Enjoy as a delicious appetizer or snack!

Notes

For best results, ensure the sauerkraut is well drained and squeezed dry to prevent soggy filling.
Using panko breadcrumbs adds extra crunchiness to the coating.
Adjust hot sauce quantity in the dipping sauce to control the spice level to your preference.
Refrigerating the balls before frying helps them hold their shape and results in better texture.
Leftover Reuben Balls can be reheated in an oven or air fryer to retain crispiness.
Vegetable oil with a high smoke point such as canola or peanut oil can be used for frying.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 3 Reuben Balls with sauce
Calories: 280 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 45 mg

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