Reuben Balls with Spicy Thousand Island Dipping Sauce

Why You’ll Love This Recipe

I enjoy this recipe because it captures all the classic Reuben flavors in a crispy, bite-sized form. The outside becomes perfectly crunchy while the inside stays creamy and cheesy. The sauerkraut adds a tangy contrast to the rich corned beef and potatoes, and the dipping sauce brings everything together with a smooth, zesty finish. I also appreciate that these can be made ahead of time and fried just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups corned beef, finely chopped

• 1 cup sauerkraut, well-drained

• 1 cup Swiss cheese, shredded

• 2 cups mashed potatoes

• 2 large eggs

• 1/2 cup all-purpose flour

• 1 1/2 cups breadcrumbs (panko or regular)

• Neutral oil, for frying

For the spicy Thousand Island dipping sauce

• 1/2 cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon pickle relish

• 1 teaspoon hot sauce or sriracha

• 1/2 teaspoon paprika

• 1/2 teaspoon garlic powder

Directions

1. I start by finely chopping the corned beef and draining the sauerkraut very well to remove excess moisture.

2. In a large bowl, I mix the corned beef, sauerkraut, mashed potatoes, and shredded Swiss cheese until everything is evenly combined.

3. I form the mixture into small balls using my hands or a scoop and place them on a lined baking sheet. I chill them in the refrigerator for about 30 minutes so they firm up.

4. I prepare three bowls for dredging: one with flour, one with beaten eggs, and one with breadcrumbs.

5. I roll each ball in the flour, dip it into the egg, and then coat it in breadcrumbs. If I want an extra crispy crust, I dip it again in egg and breadcrumbs.

6. I heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

7. I fry the balls in batches for about 3 to 4 minutes until they turn golden brown, gently turning them so they cook evenly.

8. I transfer the fried balls to a wire rack or paper towel to drain any excess oil.

9. In a separate bowl, I whisk together the mayonnaise, ketchup, pickle relish, hot sauce, paprika, and garlic powder until smooth. I chill the sauce until serving.

10. I serve the Reuben balls hot with the spicy Thousand Island dipping sauce on the side.

Servings and timing

This recipe makes about 20 servings. I usually spend around 15 minutes preparing the mixture, about 30 minutes chilling the balls, and around 10 minutes frying them in batches. The total active cooking time is about 35 minutes.

Variations

I like experimenting with different flavors when making these bites. Sometimes I add a little Dijon mustard to the mixture for extra tang. I also enjoy mixing in chopped green onions for a mild onion flavor. For a lighter version, I bake the balls in the oven until crispy instead of frying them. When I want extra cheesiness, I place a small cube of Swiss cheese in the center of each ball before shaping.

storage/reheating

I store leftover Reuben balls in an airtight container in the refrigerator for up to 3 days. To reheat them, I place them in the oven at 350°F until warmed through and crispy again. I avoid microwaving them because it can soften the crust. The dipping sauce can be stored in the refrigerator for up to 4 days.

FAQs

Can I bake the Reuben balls instead of frying them?

Yes, I can bake them in a preheated 400°F oven for about 18 to 20 minutes, turning them halfway through so they become evenly golden.

How do I keep the balls from falling apart?

I make sure the sauerkraut is well drained and the mixture is chilled before frying. This helps the balls hold their shape.

Can I freeze Reuben balls?

Yes, I can freeze them before frying. I place them on a tray until frozen, then store them in a freezer bag and fry them directly from frozen.

What oil works best for frying?

I prefer using neutral oils such as vegetable oil, canola oil, or peanut oil because they have a high smoke point.

Can I make the dipping sauce ahead of time?

Yes, I often prepare the sauce a day in advance and store it in the refrigerator so the flavors blend together.

Conclusion

I love making these Reuben Balls with Spicy Thousand Island Dipping Sauce because they turn a classic sandwich into a fun and crispy appetizer. The combination of savory corned beef, tangy sauerkraut, creamy potatoes, and melted Swiss cheese creates a delicious bite that is hard to resist. Paired with the creamy dipping sauce, they make a crowd-pleasing dish that works perfectly for gatherings or casual meals.