There’s something truly magical about the classic Reuben sandwich – that perfect harmony of salty corned beef, tangy sauerkraut, gooey Swiss cheese, and zesty Thousand Island dressing, all nestled between slices of rye. But what if you could take all those incredible flavors and transform them into bite-sized, crispy morsels perfect for dipping? That’s exactly what these Reuben Balls with Spicy Thousand Island Dipping Sauce promise, and let me tell you, they deliver a punch of flavor that’s hard to beat. I’ve made these for countless gatherings, and they always disappear in a flash, leaving everyone asking for the recipe.
Why You’ll Love This Dish
If you’re searching for an appetizer that’s a guaranteed crowd-pleaser, something beyond the usual suspects, then these Reuben Balls are your answer. They’re not just delicious; they offer a unique textural experience with their crispy exterior giving way to a warm, savory, cheesy interior. The spicy Thousand Island dipping sauce adds another layer of excitement, making each bite utterly addictive. They’re fantastic for game days, holiday parties, or even just a fun weekend snack. Plus, making them is a surprisingly satisfying culinary adventure!
> “These Reuben Balls were the star of our appetizer spread! So much flavor packed into one bite, and that spicy dipping sauce is a game-changer. Everyone raved about them!” – A Happy Host
How This Recipe Comes Together
Crafting these delightful Reuben Balls involves a few straightforward steps that are well worth the effort. You’ll start by finely dicing your corned beef and sauerkraut, combining them with cream cheese, Swiss cheese, and a few seasonings to create the savory filling. This mixture is then rolled into small balls, coated in a seasoned breadcrumb mixture for that irresistible crunch, and then either fried or baked until golden brown. While the balls are cooking, you’ll whip up the quick and zesty spicy Thousand Island dipping sauce, ready to accompany your hot, crispy bites!
Key Ingredients
For the Reuben Balls:
- Corned Beef: About 1 pound, cooked and finely diced. Leftover corned beef from a St. Patrick’s Day feast is perfect here!
- Sauerkraut: 1 cup, well-drained and squeezed dry. Removing excess moisture is crucial to prevent soggy balls.
- Cream Cheese: 4 ounces, softened. This binds everything together and adds richness.
- Swiss Cheese: 1 cup, shredded. The classic Reuben cheese!
- Worcestershire Sauce: 1 teaspoon. Adds a deep umami note.
- Black Pepper: 1/2 teaspoon.
- Egg: 1 large, beaten. For dredging.
- All-Purpose Flour: 1/2 cup. For dredging.
- Panko Breadcrumbs: 1 cup. Provides superior crispiness compared to regular breadcrumbs.
- Vegetable Oil: For frying (about 3-4 cups), or cooking spray for baking.
For the Spicy Thousand Island Dipping Sauce:
- Mayonnaise: 1/2 cup. The creamy base.
- Ketchup: 2 tablespoons. For sweetness and tang.
- Sweet Pickle Relish: 1 tablespoon. Adds a little texture and extra tang.
- Sriracha or Hot Sauce: 1-2 teaspoons, or to taste. This is where the “spicy” comes in!
- Worcestershire Sauce: 1/2 teaspoon.
- Onion Powder: 1/4 teaspoon.
Directions to Follow
- Prepare the Filling: In a large bowl, combine the finely diced corned beef, well-drained sauerkraut, softened cream cheese, shredded Swiss cheese, Worcestershire sauce, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form the Balls: Roll the mixture into small, roughly 1-inch diameter balls. Place them on a baking sheet lined with parchment paper. For best results, chill these balls in the refrigerator for at least 30 minutes (or freeze for 15 minutes) to firm them up – this helps them hold their shape during cooking.
- Set Up Dredging Station: Prepare three shallow dishes. In the first, place the flour. In the second, the beaten egg. In the third, the Panko breadcrumbs.
- Coat the Balls: Take each chilled Reuben ball, dredge it lightly in flour, then dip it in the beaten egg, allowing excess to drip off, and finally roll it thoroughly in the Panko breadcrumbs, ensuring an even coating. Return the coated balls to the parchment-lined baking sheet.
- Cook the Reuben Balls (Choose your method):
- Frying: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add the Reuben balls in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Baking: Preheat oven to 400°F (200°C). Lightly spray the coated Reuben balls with cooking spray. Arrange them on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and heated through.
- Make the Dipping Sauce: While the Reuben balls are cooking, whisk together all the ingredients for the Spicy Thousand Island Dipping Sauce in a small bowl until smooth. Taste and adjust spice level as desired.
- Serve: Serve the hot Reuben Balls immediately with the spicy Thousand Island dipping sauce on the side.
What to Serve It With
These Reuben Balls are truly best enjoyed hot and fresh, straight from the oven or fryer, with the accompanying spicy Thousand Island dipping sauce. For a party spread, consider arranging them artfully on a platter with a small bowl of the sauce in the center. They stand alone beautifully as an appetizer, but if you’re building a larger spread, they pair wonderfully with other finger foods like mini pretzel bites, veggie sticks, or even some simple potato chips for another contrasting crunch. Garnish the platter with a sprinkle of fresh chopped chives or parsley for a pop of color.
Keeping Leftovers Fresh
If by some miracle you have any leftover Reuben Balls, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
To Reheat: The best way to regain that crispy texture is to reheat them in an oven or air fryer.
- Oven: Preheat to 350°F (175°C) and bake for 10-15 minutes, or until heated through and crispy.
- Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes.
Microwaving is an option in a pinch, but they won’t be nearly as crispy.
Freezing: Freezing raw, breaded Reuben balls is possible! Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Cook from frozen, adjusting cooking time slightly. Cooked Reuben balls can also be frozen, then thawed and reheated as above.
Helpful Cooking Tips
- Drain Your Sauerkraut! Seriously, press out as much liquid as you can. Excess moisture is the enemy of crispy fried or baked goods.
- Chill the Filling: Don’t skip the chilling step for the rolled balls. This makes them much easier to handle and helps them maintain their shape when cooked.
- Even Coating: Ensure the flour, egg, and breadcrumbs evenly coat each ball for the best texture and appearance.
- Don’t Overcrowd: When frying, cook in batches to maintain oil temperature and allow even browning. Overcrowding can lower the oil temperature and lead to greasy rather than crispy results.
- Taste and Adjust: Always taste your Reuben ball filling and the dipping sauce before the final steps. You can adjust seasonings, especially the spice level in the sauce, to your preference.
Creative Twists
While the classic Reuben Ball is fantastic, here are 8 imaginative variations to keep your tastebuds excited:
- Spicy Reuben Balls: Amp up the heat by adding a pinch of red pepper flakes or a dash of cayenne pepper directly into the corned beef mixture.
- Rye Breadcrumb Coating: For an extra layer of Reuben flavor, pulse slices of rye bread into crumbs and use them mixed with or instead of the Panko.
- Smoked Turkey Reuben Balls: Swap the corned beef for finely diced smoked turkey and use a good quality deli Swiss cheese for a lighter, yet equally flavorful, version.
- Coleslaw Dipping Sauce: Instead of Thousand Island, try a zesty coleslaw-inspired dipping sauce with mayo, apple cider vinegar, a touch of sugar, and celery seeds.
- Mini Pretzel Crust: Crush mini pretzels and use them as a crunchy coating instead of breadcrumbs for a salty, malty twist.
- Kimchi Reuben Balls: For an adventurous twist, replace the sauerkraut with well-drained, chopped kimchi. The fermented spice adds a whole new dimension.
- Sweet Potato Reuben Balls: Mix a small amount of mashed sweet potato into the corned beef filling for a touch of sweetness and a smoother texture.
- Vegetarian Reuben Balls: Trade the corned beef for finely diced and sautéed portobello mushrooms or tempeh, seasoned with smoked paprika and a touch of liquid smoke for that savory depth.
FAQ
Can I make the Reuben ball mixture ahead of time?
A: Absolutely! You can prepare the corned beef and cheese mixture up to 24 hours in advance and store it covered in the refrigerator. When you’re ready to cook, just roll them into balls, coat, and proceed with the baking or frying instructions.
What’s the best way to ensure my Reuben balls are crispy?
A: The key to crispiness lies in two main things: first, thoroughly draining your sauerkraut to remove excess moisture from the filling; and second, using Panko breadcrumbs for coating. If frying, ensure your oil is at the correct temperature (350°F/175°C). If baking, make sure to spray them with cooking spray and flip them halfway through.
Can I use another type of cheese instead of Swiss?
A: While Swiss cheese is traditional for a Reuben, you could certainly experiment. Provolone or a mild white cheddar would melt well and offer a slightly different flavor profile. However, if you want that classic Reuben taste, stick with Swiss!
Classic Reuben Balls with Spicy Thousand Island Dipping Sauce
Equipment
- Large bowl
- Baking sheet
- Parchment paper
- Shallow dishes (3)
- Whisk
- Deep pot or Dutch oven
- Thermometer
- Slotted spoon
- Plate
- Paper towels
Ingredients
For the Reuben Balls:
- 1 lb cooked corned beef finely diced
- 1 cup well-drained sauerkraut squeezed of excess moisture and finely chopped
- 1 cup shredded Swiss cheese
- 1 large egg lightly beaten
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley finely chopped (optional)
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten with 1 tbsp water (egg wash)
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the Spicy Thousand Island Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp sweet pickle relish
- 1 tbsp finely minced onion or shallot
- 1-2 tsp Sriracha or your favorite hot sauce (adjust to your heat preference)
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
Instructions
Prepare the Filling
- In a large bowl, combine the diced corned beef, sauerkraut, Swiss cheese, egg, Dijon mustard, and optional parsley; season with salt and pepper. Mix until well combined.
Form the Balls
- Roll the mixture into 1-inch to 1.5-inch balls and place them on a parchment-lined baking sheet. This recipe typically makes 30-36 balls.
Set Up Breading Station
- Prepare three shallow dishes with flour, egg wash (2 beaten eggs with 1 tbsp water), and panko breadcrumbs, respectively.
Bread the Balls
- Roll each ball in flour, then dip in egg wash, and finally coat thoroughly in panko breadcrumbs, pressing gently. Refrigerate the breaded balls for at least 30 minutes to help the coating adhere during frying.
Make the Dipping Sauce
- While the balls chill, whisk together mayonnaise, ketchup, sweet pickle relish, minced onion, Sriracha, Worcestershire sauce, and optional smoked paprika. Season with salt and pepper and refrigerate.
Fry the Reuben Balls
- Heat about 2-3 inches of vegetable oil in a deep pot to 350°F (175°C), monitoring the temperature with a thermometer.
Cook in Batches
- Carefully lower a few Reuben Balls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
Drain and Serve
- Remove fried balls with a slotted spoon to a paper towel-lined plate to drain excess oil, then repeat with the remaining balls. Serve hot with the chilled Spicy Thousand Island Dipping Sauce.