Introduction

Reuben balls are a delightful twist on the classic Reuben sandwich, combining corned beef, sauerkraut, and Swiss cheese into crispy, bite-sized treats. Paired with a spicy Thousand Island dipping sauce, they make a perfect appetizer or party snack. These flavorful balls are easy to prepare and sure to impress your guests.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe - Recipe Image

Ingredients

1 cup chopped corned beef
1 cup drained sauerkraut
1 cup shredded Swiss cheese
4 oz cream cheese, softened
1 cup rye breadcrumbs
1 cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
Vegetable oil for frying or spray for air frying
0.5 cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon hot sauce
1 tablespoon sweet relish
0.25 teaspoon smoked paprika
Pinch of salt

Instructions

Step 1: In a bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix well until thoroughly combined.
Step 2: Shape the mixture into walnut-sized balls and arrange them on a baking sheet. Refrigerate for at least 30 minutes to firm up.
Step 3: Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with rye breadcrumbs. Roll each chilled ball first in flour, then dip in the beaten eggs, and finally coat with rye breadcrumbs.
Step 4: Heat vegetable oil to 350°F in a skillet or fryer. Fry the Reuben balls in batches for 3 to 4 minutes until they turn golden brown. Transfer to paper towels to drain excess oil. For an air fryer, cook at 400°F for 10 minutes, flipping halfway through.
Step 5: To make the spicy Thousand Island dipping sauce, combine mayonnaise, ketchup, prepared horseradish, hot sauce, sweet relish, smoked paprika, and a pinch of salt in a small bowl. Mix well and chill until ready to serve.

Tips & Variations

For extra crispiness, double-coat the balls by repeating the egg and breadcrumb steps before frying.
Use a sharp cheddar instead of Swiss for a different flavor twist.
Try serving with a side of pickles or coleslaw for complementary textures.
If you prefer baked over fried, bake the coated balls at 400°F for 15-20 minutes until golden and crisp.

Storage

Store leftover Reuben balls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-7 minutes to restore their crispiness. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Reuben balls ahead of time?

Yes, you can assemble and bread the balls in advance, then refrigerate them until ready to fry or bake. Just keep them covered to prevent drying out.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour and rye breadcrumbs with gluten-free alternatives to make the recipe suitable for gluten-free diets.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

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★★★★★

4.9 from 150 reviews

Crispy and flavorful Reuben Balls served with a zesty and spicy Thousand Island dipping sauce. These bite-sized delights combine classic Reuben sandwich ingredients into easy-to-eat fried or air-fried balls, perfect as an appetizer or snack.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Reuben Balls

1 cup chopped corned beef
1 cup drained sauerkraut
1 cup shredded Swiss cheese
4 oz cream cheese, softened
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup rye breadcrumbs
1 cup all-purpose flour
2 large eggs, beaten
Vegetable oil for frying or spray for air frying

Spicy Thousand Island Dipping Sauce

0.5 cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon hot sauce
1 tablespoon sweet relish
0.25 teaspoon smoked paprika
Pinch of salt

Instructions

Mix Filling: In a bowl, combine chopped corned beef, drained sauerkraut, shredded Swiss cheese, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
Form Balls: Shape the mixture into walnut-sized balls. Place them evenly spaced on a baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
Prepare Breading Stations: Set out three separate bowls: one with all-purpose flour, one with beaten eggs, and one with rye breadcrumbs. This will be used to coat the balls thoroughly.
Bread the Balls: Take each chilled ball and dredge first in the flour, then dip into the beaten eggs, and finally coat with rye breadcrumbs, ensuring even coverage.
Cook: If frying, heat vegetable oil in a skillet or fryer to 350°F. Fry the balls in batches for 3–4 minutes until golden brown. Remove and drain on paper towels. Alternatively, for air frying, preheat air fryer to 400°F and cook the balls for 10 minutes, flipping them halfway through the cooking time for even crispiness.
Make Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, prepared horseradish, hot sauce, sweet relish, smoked paprika, and a pinch of salt. Mix well and chill until ready to serve. Serve alongside the warm Reuben Balls.