Go Back
Platter of Reuben Balls with a side of spicy Thousand Island dipping sauce, ready to serve.

Classic Reuben Balls with Spicy Thousand Island Dipping Sauce

These crispy, savory Reuben Balls are packed with corned beef, sauerkraut, and Swiss cheese, then fried to golden perfection. Served with a zesty homemade spicy Thousand Island dipping sauce, they are an irresistible appetizer.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

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.

Notes

For extra flavor, you can add a pinch of caraway seeds to the Reuben ball mixture. Ensure your sauerkraut is very well-drained to prevent the balls from becoming soggy. If you want to prepare these ahead of time, you can bread the balls and refrigerate them for up to 24 hours before frying.