Reuben Balls with Spicy Thousand Island Dipping Sauce

What are Reuben Balls?

Are you a fan of the classic Reuben sandwich? If so, have you ever wondered how to capture that beloved flavor profile in a bite-sized, party-perfect appetizer? According to recent culinary trends, appetizers that offer distinct, bold flavors and satisfying textures are massively popular, with many home cooks seeking to recreate restaurant-quality snacks at home. This is where our Reuben Balls with Spicy Thousand Island Dipping Sauce truly shine! They take all the delicious components of a traditional Reuben – savory corned beef, tangy sauerkraut, gooey Swiss cheese, and dressing – and transform them into irresistible, crispy spheres. They’re the ultimate finger food for game days, holiday gatherings, or simply a delightful weeknight treat that packs a punch.

Why You’ll Love These Reuben Balls

These Reuben Balls are more than just a novelty; they are a flavor explosion waiting to happen. Imagine a perfectly golden-brown, crispy exterior giving way to a warm, molten core of finely chopped corned beef, melted Swiss cheese, and a hint of tangy sauerkraut. Each bite is a delightful contrast of textures and tastes that are both comforting and exciting. The addition of our homemade Spicy Thousand Island Dipping Sauce elevates these little bites from delicious to absolutely unforgettable. This zesty, smoky sauce provides a creamy counterpoint with a gentle kick, perfectly complementing the richness of the balls.

Ingredients for Reuben Balls

For the Reuben Balls

• Corned Beef: 1 cup finely chopped cooked corned beef (about 8 oz). This is the savory foundation. Substitution: You can use leftover roast beef, finely chopped, for a similar savory note. Deli corned beef is ideal for convenience.
• Sauerkraut: 1/2 cup finely chopped sauerkraut, well-drained and squeezed dry. The tangy, briny element that sings! Substitution: If sauerkraut is too intense, try finely chopped dill pickles for acidity, though the classic flavor will be altered.
• Swiss Cheese: 1 cup shredded Swiss cheese (Emmental or Gruyere work wonderfully). Melty, nutty goodness. Substitution: Provolone or even a sharp cheddar can be used in a pinch, but Swiss is traditional.
• Cream Cheese: 4 oz cream cheese, softened. This acts as the binder, making the filling creamy and cohesive. Substitution: Ricotta cheese can work but may result in a looser filling; ensure it’s well-drained.
• Rye Bread Crumbs: 1/4 cup finely crushed rye bread or pumpernickel bread. Adds texture and authentic flavor. Substitution: Regular bread crumbs (panko or Italian style) will work, but rye is key for the true Reuben taste.
• Worcestershire Sauce: 1 teaspoon. Adds a layer of umami depth.
• Dijon Mustard: 1 teaspoon. A touch of sharp, spicy mustard to balance the richness.
• Black Pepper: 1/4 teaspoon, or to taste.
• For Breading:
• All-Purpose Flour: 1/2 cup
• Eggs: 2 large, beaten
• Panko Breadcrumbs: 1.5 cups, for extra crispiness.
• Oil for Frying: Vegetable, canola, or peanut oil, for about 2-3 inches deep in your pot.

For the Spicy Thousand Island Dipping Sauce

• Mayonnaise: 1/2 cup. The creamy base.
• Ketchup: 1/4 cup. For sweetness and color.
• Sweet Pickle Relish: 2 tablespoons. Classic Thousand Island sweetness.
• Dijon Mustard: 1 teaspoon. Adds a tangy bite.
• Worcestershire Sauce: 1/2 teaspoon. For depth.
• Smoked Paprika: 1/2 teaspoon. For a smoky, mild heat.
• Hot Sauce: 1/2 teaspoon (or more, to taste). Sriracha, Cholula, or your favorite.
• Finely Chopped Red Onion: 1 tablespoon (optional, for extra texture and bite).

Timing is Everything

This recipe is designed for efficiency and ease. The prep time involves chopping ingredients and mixing the filling. Molding the balls and breading them takes the bulk of this time. Frying is quick, ensuring you get to enjoy these hot and fresh without a lengthy wait. Compared to many appetizer recipes that involve multiple complex steps or long chilling times, Reuben Balls are relatively straightforward and can be made from start to finish in under an hour.

Step-by-Step Instructions

Step 1: Prepare the Reuben Filling

In a medium bowl, combine the finely chopped corned beef, well-drained and squeezed sauerkraut, shredded Swiss cheese, softened cream cheese, rye bread crumbs, Worcestershire sauce, Dijon mustard, and black pepper. Mix everything thoroughly until it’s well incorporated and has a cohesive, slightly sticky consistency. This is your flavor base, so ensure all ingredients are evenly distributed.

Step 2: Form the Reuben Balls

Take about 1 to 1.5 tablespoons of the mixture and roll it between your palms to form a compact ball, about 1-inch in diameter. If the mixture feels too sticky, you can lightly moisten your hands with water. Continue this process until all the mixture is used up. You should get around 20-25 balls.

Step 3: Bread and Fry the Reuben Balls

Set up your breading station: one shallow dish with flour, a second with the beaten eggs, and a third with the panko breadcrumbs. Dip each corned beef ball first into the flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it’s fully coated, and finally, roll it in the panko breadcrumbs, pressing gently to adhere. Repeat for all the balls.

In a deep, heavy-bottomed pot or Dutch oven, heat your frying oil to 350°F (175°C). Carefully add the breaded balls in batches, being careful not to overcrowd the pot (this helps maintain oil temperature and ensures crispiness). Fry for about 3-5 minutes, or until golden brown and heated through, turning occasionally. Use a slotted spoon to remove the fried balls and place them on a wire rack set over a baking sheet to drain any excess oil.

Step 4: Make the Spicy Thousand Island Sauce

While the balls are draining, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Dijon mustard, Worcestershire sauce, smoked paprika, and hot sauce until smooth and well combined. If you’re using, stir in the finely chopped red onion. Taste and adjust seasoning or heat level as needed. This sauce is best served chilled.

Serving Suggestions

Serve these warm Reuben Balls immediately after frying, alongside the cool, spicy Thousand Island dipping sauce. They are a fantastic appetizer for parties, game days, or tailgating. For a more substantial meal, they can be served as a side dish with a crisp green salad or a cup of tomato soup. A simple garnish of fresh chives or a sprinkle of paprika on the sauce can add a lovely visual appeal.

Nutritional Information

(Estimated per serving, assuming 4-5 balls and 2 tbsp sauce, without considering exact corned beef fat content)

• Calories: Approx. 350-450
• Protein: Approx. 15-20g
• Fat: Approx. 25-35g
• Carbohydrates: Approx. 15-20g

Healthier Alternatives

To lighten these up without sacrificing too much flavor, consider these swaps:

• Baking: Instead of frying, bake the breaded balls on a wire rack set over a baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp. You might want to lightly spray them with cooking oil before baking for better browning.
• Lower-Fat Cheese: Use part-skim Swiss cheese.
• Leaner Meat: Opt for leaner cuts of corned beef or roast beef if possible.
• Rye Bread: Use whole wheat bread crumbs instead of rye if you prefer.
• Sauce: Use a light mayonnaise or Greek yogurt as the base for the Thousand Island sauce to reduce fat content.

Common Mistakes to Avoid

• Not Draining Sauerkraut Properly: Excess moisture will make the filling too wet and difficult to form, and can lead to greasy balls. Squeeze it as dry as possible!
• Overcrowding the Pot: Frying too many balls at once will lower the oil temperature, resulting in soggy, oil-logged appetizers instead of crispy ones. Fry in batches.
• Not Pressing the Breading Firmly: Ensure the panko breadcrumbs adhere well to prevent them from falling off during frying.
• Using Cold Cream Cheese: Softened cream cheese is crucial for a smooth, well-combined filling.

Storing Your Reuben Balls

To Store: Once cooled, the fried Reuben Balls can be stored in an airtight container in the refrigerator for up to 2-3 days. The dipping sauce can also be stored separately in an airtight container in the fridge for up to a week.

To Reheat: For the best crispiness, reheat in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy again. Microwaving will make them soft and unappealing.

Frequently Asked Questions (FAQs)