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Reuben Balls with Spicy Thousand Island Dipping Sauce are the ultimate crowd-pleaser when you crave that Reuben sandwich flavor in one crisp cheesy bite These rich bites are perfect for gatherings and always disappear fast especially with that zippy creamy sauce for dipping
I first made a double batch for a big game party and by halftime people were literally asking for the recipe with mouths still full That sauce is now requested with everything from fries to fish sticks
Ingredients
- Chopped or shredded corned beef: brings salty meaty punch look for brisket that is moist with a little marbling
- Sauerkraut: provides tangy crunch be sure to squeeze it dry so the balls hold together
- Shredded Swiss cheese: melts smooth and cheesy always grate fresh for boldest flavor
- Cream cheese: adds creamy binding and richness let it soften fully for easy mixing
- Dijon mustard: brightens and balances the richness use real Dijon for best zing
- All purpose flour: for dredging delivers that perfect first crunch sift before using for best coating
- Eggs: beaten act as glue for crisp breading use large eggs for best coverage
- Breadcrumbs: panko makes it extra crunchy look for fresh or homemade for the lightest crunch
- Vegetable oil: for frying opt for high smoke point oil like canola or peanut
- Mayonnaise: forms creamy sauce base choose full fat for tang and body
- Ketchup: sweetens and colors the dipping sauce use your favorite classic brand
- Pickle relish: gives pop and zest try to use a chunky dill variety for texture
- Hot sauce: provides heat amp as you like it classic Louisiana style works perfectly
- Smoked paprika: adds a subtle smoky undertone Spanish or Hungarian for best depth
Step-by-Step Instructions
- Prepare the Filling:
- Mix together corned beef sauerkraut Swiss cheese cream cheese and Dijon mustard in a large bowl Use a heavy spoon or your hands to blend until mostly uniform mixture Cover and chill for thirty minutes to firm up Use this time to clear space in your fridge and set up breading stations
- Form the Balls:
- Scoop out about one inch of the chilled filling for each ball Roll between your palms until smooth Place each onto a parchment lined baking sheet After shaping chill again so they hold together for breading
- Bread the Balls:
- Set up a breading station with flour in one shallow bowl eggs in another and breadcrumbs in a third Dip each ball first in flour coating all sides Then roll in egg letting excess drip off Finally press into breadcrumbs repeat until thoroughly coated
- Fry the Balls:
- Pour oil into a heavy skillet at least one and a half inches deep Heat to three hundred fifty degrees Fahrenheit Use a thermometer for safety Working in small batches fry Reuben Balls gently turning with a slotted spoon until golden and crisp two to three minutes per batch Remove and drain on paper towels
- Make the Dipping Sauce:
- Combine mayonnaise ketchup pickle relish hot sauce and smoked paprika in a small bowl Stir until smooth and pink Taste and adjust for spice or tang
- Serve:
- Pile up warm Reuben Balls on a serving platter with dipping sauce on the side Serve immediately for best crispness
Pin
My favorite part is the crispy crust giving way to the melty cheese and tangy kraut center My nephew once ate so many in one sitting we now call these his special birthday treat
Storage Tips
Store any cooked Reuben Balls in an airtight container in the refrigerator for up to three days Reheat on a wire rack in a hot oven so the breading stays crisp They also freeze well after frying just set on a tray to freeze separately before transferring to a freezer bag
Ingredient Substitutions
Try cooked roast beef or pastrami in place of corned beef for a flavor twist For gluten free version swap in gluten free breadcrumbs and flour If you are not a fan of Swiss Gouda melts beautifully here
Serving Suggestions
Serve with extra pickles or a side of potato chips for that full deli vibe These also make fantastic sliders tucked into mini rolls with a little sauce
Cultural Context
The Reuben sandwich is said to be created in early twentieth century America combining corned beef Swiss sauerkraut and Thousand Island on rye bread These balls are a playful take perfect for gatherings and easy sharing
Recipe FAQs
- → Can I use pastrami instead of corned beef?
Yes, pastrami can be used as a flavorful alternative to corned beef, offering a smokier taste in the filling.
- → How do I keep the balls from falling apart when frying?
Chilling the mixture and breaded balls before frying helps them hold their shape and prevents breakage.
- → Is it possible to bake instead of fry?
Absolutely. Bake in a preheated oven at 375°F (190°C) for about 15-18 minutes for a lighter bite.
- → Can these be made ahead of time?
Yes, bread and refrigerate the balls ahead, then fry or bake when ready to serve. Reheat leftovers in the oven for crispness.
- → How do I add more spice to the dipping sauce?
Increase the hot sauce or smoked paprika in your sauce according to your preferred spice level.