Pin
These Reuben Balls with Spicy Thousand Island Dipping Sauce turn everything you love about a classic Reuben sandwich into poppable crispy bites with a creamy tangy sauce. This is a must-make for parties or any day when snack cravings strike because you get all those nostalgic flavors in one irresistible package.
The first time I set out a platter at a family game night these disappeared so quickly I had to make a double batch for the next round.
Ingredients
- Chopped or shredded corned beef: provides classic savory flavor look for thick-cut deli slices to chop or use leftovers from dinner
- Sauerkraut: gives that classic tang and brightness make sure to squeeze it fully dry so your filling is not watery
- Shredded Swiss cheese: melts beautifully for gooey texture go for block Swiss and shred yourself for best flavor
- Cream cheese: ensures the filling binds and adds richness buy full-fat for the right consistency and flavor
- Dijon mustard: offers sharpness and depth opt for genuine Dijon for a subtle heat
- All-purpose flour: gives the first coating so the breading sticks choose unbleached for better texture
- Eggs: create a sticky layer for the breadcrumbs use large eggs at room temperature
- Breadcrumbs: create a crunchy final coating Japanese panko crumbs give the best crispy finish
- Vegetable oil: is for frying pick a neutral oil like canola or peanut that heats evenly and cleanly
- Mayonnaise: forms the creamy base for the sauce go full fat for the best result
- Ketchup: adds sweetness and balances tang choose a good quality variety
- Pickle relish: brings extra crunch and brininess use dill or sweet based on your flavor preference
- Hot sauce: delivers heat so add as much as you like depending on your spice level
- Smoked paprika: gives another layer of warm flavor use Spanish smoked paprika if you can
Step-by-Step Instructions
- Chill the Filling:
- Combine the corned beef sauerkraut Swiss cheese cream cheese and Dijon mustard in a mixing bowl. Stir very well so all ingredients are evenly distributed then cover and chill for at least thirty minutes. This solidifies the mixture so you can shape the balls without sticking.
- Shape and Roll:
- Scoop out the chilled filling using a tablespoon or small scoop. Roll into compact one-inch balls and place on a parchment lined sheet. If the mixture feels sticky rub a little oil on your hands.
- Coat Each Ball:
- Place flour beaten eggs and breadcrumbs each in separate shallow dishes. Roll each ball first in flour so it is entirely dusted then dip into the egg so all sides are coated and finish by rolling in breadcrumbs to cover. Panko pressed lightly will cling best.
- Fry to Perfection:
- Fill a heavy skillet or saucepan with oil so the balls can move freely and heat to about three hundred fifty degrees Fahrenheit. Fry the balls a few at a time turning gently until deep golden and crisp which usually takes two to three minutes. Transfer the fried balls to a paper towel lined rack to drain any excess oil.
- Make the Dipping Sauce:
- Mix together mayonnaise ketchup pickle relish hot sauce and smoked paprika until totally smooth and creamy. Taste and adjust for more heat or tang as you like.
- Arrange and Serve:
- Pile the warm Reuben Balls onto a serving tray and spoon the dipping sauce into a small bowl. Serve immediately so the outside stays crisp and the cheese inside is gooey.
Pin
Swiss cheese has always been my favorite part of a Reuben and I remember my grandfather sneaking extra slices onto my sandwich as a kid. Making these Reuben Balls reminds me of those Sunday lunches when the kitchen was full of chatter and tangy sauerkraut aromas.
Storage Tips
Store leftover Reuben Balls in an airtight container in the refrigerator for up to three days. Reheat on a baking tray in a hot oven so they crisp up again. The dipping sauce keeps well in the fridge for a week covered tightly.
Ingredient Substitutions
If you cannot find corned beef use pastrami or even a good quality roast beef for a twist. Monterey Jack or a mild provolone can substitute for the Swiss cheese. For a lighter option try part skim cream cheese or swap panko for gluten free crumbs.
Serving Suggestions
Arrange Reuben Balls on a platter with classic party picks and a bowl of spicy sauce. Pair them with crunchy pickles extra sauerkraut or thin slices of rye bread for a real deli style snack board. They go great with cold beer or a sparkling soda.
Cultural and Historical Context
The original Reuben sandwich has roots in early twentieth century American delis where corned beef and sauerkraut came together on rye. Turning it into a crispy party bite is a playful spin that honors the tradition while making it perfect for sharing.
Recipe FAQs
- → What type of corned beef is best for this dish?
Chopped or shredded leftover corned beef works well, but deli-sliced corned beef is also a good option for easy preparation.
- → Can I bake the balls instead of frying?
Yes, you can bake the balls on a greased sheet at 400°F (200°C) for about 15-18 minutes until golden and crispy.
- → How can I make the dipping sauce spicier?
Increase the hot sauce or smoked paprika to taste, or add a pinch of cayenne pepper for extra heat.
- → Can I prepare these ahead for parties?
Yes, assemble and refrigerate the uncooked balls in advance. Fry just before serving, or reheat pre-cooked balls in the oven.
- → Is it possible to freeze leftovers?
Absolutely! Freeze the cooked balls and reheat in a hot oven until crisp through. The sauce can be made fresh or stored separately.
- → What other cheeses can substitute for Swiss?
Gruyère or a mild provolone make excellent alternatives, adding a melty texture with a slightly different flavor profile.