Reuben Balls with Spicy Thousand Island Dipping Sauce

Are you looking for a crowd-pleasing appetizer that’s bursting with classic deli flavor, but in a fun, bite-sized format? Many hosts struggle to find appetizers that are both easy to make ahead and undeniably delicious. Our Reuben Balls with Spicy Thousand Island Dipping Sauce offer a unique solution, transforming the beloved flavors of a Reuben sandwich into crispy, golden spheres of cheesy, corned beef goodness. They’re a guaranteed hit at parties, game days, or any gathering where delicious food is a must. This recipe delivers all the savory, tangy, and slightly sweet notes you crave, elevated by a zesty, spicy dipping sauce that perfectly complements the rich interior.

Crafting these delightful Reuben Balls is straightforward, requiring readily available ingredients that combine to create an explosion of flavor. Think of the warm, savory notes of corned beef and sauerkraut, the creamy tang of Swiss cheese and Thousand Island dressing, all bound together in a perfectly crispy coating.

For the Reuben Balls:

• 1 pound cooked corned beef, finely chopped (about 2 cups). The star of our show! Ensure it’s well-drained if using deli-style.
• 1 cup sauerkraut, well-drained and finely chopped. This provides that essential tangy counterpoint. Squeeze out as much liquid as possible to avoid soggy balls.
• 1 cup shredded Swiss cheese. For that classic Reuben meltiness. Gruyere can be a sophisticated substitute.
• 1/2 cup panko breadcrumbs, plus more for coating. Panko offers superior crispiness compared to traditional breadcrumbs.
• 1/4 cup Thousand Island dressing. The creamy binder that ties all the flavors together.
• 2 tablespoons finely chopped fresh parsley. For a pop of color and freshness.
• 1 teaspoon Worcestershire sauce. Adds a layer of umami depth.
• 1/2 teaspoon Dijon mustard. A small amount to enhance the savory notes.
• Salt and freshly ground black pepper, to taste. Season judiciously, as corned beef and sauerkraut can be salty.

For the Spicy Thousand Island Dipping Sauce:

• 1 cup mayonnaise. The creamy base. Use a good quality one for the best flavor.
• 1/4 cup ketchup. For color and a touch of sweetness.
• 2 tablespoons sweet pickle relish. Essential for that classic Thousand Island tang.
• 1 tablespoon Dijon mustard. Adds a sophisticated kick.
• 1 teaspoon white vinegar. To balance the richness.
• 1/2 teaspoon paprika. For color and a mild smoky note.
• 1/4 teaspoon cayenne pepper (or more, to taste). This is where we add our spice! Adjust to your heat preference.
• Pinch of garlic powder. Enhances the savory profile.

Compared to the average appetizer that might take over an hour, these Reuben Balls are wonderfully quick to assemble and fry. The prep time is mostly dedicated to finely chopping the ingredients and forming the balls, while the cooking time is brief due to their small size. This allows you to whip up a delicious batch even on a weeknight!

Step 1: Prepare the Reuben Mixture

In a large bowl, combine the finely chopped corned beef, well-drained and finely chopped sauerkraut, shredded Swiss cheese, 1/2 cup panko breadcrumbs, Thousand Island dressing, chopped parsley, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to your liking. Mix everything together thoroughly with a spoon or your hands until well combined. The mixture should be moist enough to hold its shape but not overly wet.

Step 2: Form the Balls

Take about 1 to 1.5 tablespoons of the mixture and roll it between your palms to form a compact ball. Aim for uniform size so they cook evenly. Place the formed balls on a baking sheet lined with parchment paper. If the mixture feels too sticky, you can lightly dampen your hands with water.

Step 3: Prepare the Spicy Thousand Island Dipping Sauce

While you’re forming the balls, or before you start, whisk together all the ingredients for the dipping sauce in a medium bowl: mayonnaise, ketchup, sweet pickle relish, Dijon mustard, white vinegar, paprika, cayenne pepper, and garlic powder. Taste and adjust the cayenne pepper for your desired level of heat. Cover and refrigerate until ready to serve, allowing the flavors to meld.

Step 4: Bread and Fry

Set up a dredging station. Place about 1 cup of panko breadcrumbs in a shallow dish. Gently roll each Reuben ball in the panko breadcrumbs, ensuring it’s evenly coated. Press the breadcrumbs onto the balls to help them adhere.

In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of your preferred cooking oil (like vegetable, canola, or peanut oil) to 350°F (175°C). Carefully add the coated Reuben balls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Using a slotted spoon or spider strainer, remove the fried balls from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is crucial for maintaining their crispiness.

Step 5: Serve and Enjoy

Serve the hot, crispy Reuben Balls immediately with the chilled Spicy Thousand Island Dipping Sauce on the side for dunking. Marvel at how quickly they disappear!

(Approximate values per serving, assuming 4-6 servings containing 3-4 balls each. Actual values may vary based on ingredients and portion size.)

• Calories: 250-300 kcal
• Protein: 10-15g
• Fat: 15-20g
• Saturated Fat: 5-7g
• Carbohydrates: 15-20g
• Fiber: 1-2g
• Sodium: 500-700mg (can be high due to corned beef and sauerkraut)

While traditional Reuben Balls are fried to perfection, you can opt for lighter preparations without sacrificing too much flavor:

• Air Fryer Method: Toss the breaded balls with a light spray of olive oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crisp. This significantly reduces added fat.
• Baked Version: Place the breaded balls on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden brown. They won’t be as uniformly crispy as fried, but still delicious.
• Lighter Mayo for Sauce: Use a light mayonnaise or a Greek yogurt-based alternative for the dipping sauce. For the balls, reduce the cheese slightly or opt for a lower-fat Swiss if desired.
• Leaner Protein: If you can find it, use a leaner cut of corned beef or consider finely chopped turkey or ham as a substitute, though it will alter the classic Reuben flavor profile.

These Reuben Balls are incredibly versatile:

• Appetizer Platter: Arrange them elegantly on a platter with the dipping sauce in a central bowl. Garnish with extra parsley for a touch of green.
• Game Day Snack: Perfect for sharing during sports events. Serve them alongside other finger foods.
• Party Food: A guaranteed hit at any party, birthday, or holiday gathering.
• Bar Snacks: Imagine these at your next backyard barbecue!
• With a Salad: Serve a few alongside a light, crisp salad for a more substantial meal.

• Soggy Sauerkraut: Not draining the sauerkraut thoroughly is the number one mistake. Squeeze it dry! Excess moisture will make the balls fall apart and prevent them from getting crispy.
• Overcrowding the Pot: Frying too many balls at once will lower the oil temperature, leading to greasy, unevenly cooked snacks. Fry in batches.
• Not Pressing Breadcrumbs: Gently pressing the panko onto the balls ensures they adhere during frying. A loose coating will fall off.
• Oil Not Hot Enough: If the oil isn’t at the correct temperature (350°F/175°C), the balls will absorb too much oil and become heavy and greasy, rather than crispy and golden.
• Under-seasoning: While corned beef and sauerkraut have salt, don’t forget to season the mixture itself. Taste and adjust.

To Store: Cooked and cooled 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 the refrigerator for up to a week. Reheating is best done in an oven or air fryer to regain crispiness. Avoid microwaving, as it will make them soft.

Can you freeze them? Yes! You can freeze uncooked, formed, and breaded Reuben Balls. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. When ready to cook, fry from frozen, adding a few extra minutes to the cooking time.

Reuben Balls with Spicy Thousand Island Dipping Sauce are more than just an appetizer; they are a celebration of classic flavors in a fun, shareable format. The crispy exterior gives way to a warm, savory, cheesy center that perfectly captures the essence of a Reuben sandwich. Paired with a zesty and slightly spicy dipping sauce, these little flavor bombs are destined to be a favorite. So gather your ingredients, unleash your inner chef, and get ready to impress your guests with this irresistible recipe!

What is the best way to ensure my Reuben Balls are crispy?

The key is thorough draining of the sauerkraut, using panko breadcrumbs for a lighter coating, and frying in oil that is at the correct temperature (350°F/175°C). Reheating in an oven or air fryer also helps maintain crispiness.

Can I make the mixture ahead of time?

Yes, you can prepare the Reuben mixture and form the balls a day in advance. Store them covered in the refrigerator. You may need to re-roll them in panko just before frying if they seem a bit damp.

How much heat should I add to the dipping sauce?

Start with 1/4 teaspoon of cayenne pepper and taste. You can always add more. If you prefer milder heat, consider using a pinch of smoked paprika or a dash of hot sauce instead of cayenne.

What can I substitute for corned beef?

For a true Reuben flavor, corned beef is essential. However, if unavailable, finely chopped pastrami or even leftover roast beef could be used, though the flavor will be different. These would be more “Deli Balls” than “Reuben Balls.”

Why is my mixture falling apart when I try to roll it?

This usually indicates the mixture is too dry or not binding well. Ensure you’ve added enough Thousand Island dressing to act as a binder. Adding a bit more cheese can also help. If it’s too wet, add a tablespoon more panko breadcrumbs at a time.

Can I make these vegetarian?

To make them vegetarian, you would need to omit the corned beef and replace it with a savory vegetarian alternative like finely chopped mushrooms sautéed with seasonings, or a plant-based “corned beef” product if available. The sauerkraut, cheese, and breadcrumbs would remain the same.

What oil is best for frying?

Neutral oils with a high smoke point are ideal for deep frying. Vegetable oil, canola oil, peanut oil, or sunflower oil are all excellent choices. Avoid olive oil for deep frying.

Reuben Balls with Spicy Thousand Island Dipping Sauce

• Author: Chef Mia

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Description

These Reuben Balls with Spicy Thousand Island Dipping Sauce are the ultimate bite-sized snack, combining all the flavors of a classic Reuben sandwich in a crispy, cheesy package. Perfect for parties, game days, or any occasion, these golden-fried delights are paired with a creamy, zesty dipping sauce that takes them to the next level.

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Ingredients

• For the Reuben Balls:
• For the Spicy Thousand Island Dipping Sauce:

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Instructions

1. Prepare the Filling: In a mixing bowl, combine corned beef, sauerkraut, Swiss cheese, cream cheese, and Dijon mustard. Mix until well combined. Refrigerate for 30 minutes.
2. Form the Balls: Scoop the chilled mixture into 1-inch portions and roll into balls. Place on a lined baking sheet and refrigerate.
3. Bread the Balls: Coat each ball in flour, then dip into beaten eggs, and roll in breadcrumbs until fully coated.
4. Fry the Balls: Heat oil in a skillet or saucepan to 350°F (175°C). Fry the balls in small batches for 2-3 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
5. Make the Dipping Sauce: In a bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, and smoked paprika. Adjust seasoning to taste.
6. Serve: Arrange Reuben Balls on a platter with the dipping sauce. Serve warm and enjoy!

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Notes

For extra crunch, mix finely crushed rye crackers into the breadcrumbs.
To reheat leftovers, bake in a 350°F (175°C) oven for 8-10 minutes.
Freeze cooked Reuben Balls for up to 1 month and reheat in a 375°F (190°C) oven for 12-15 minutes.
Add more hot sauce or smoked paprika to the dipping sauce for an extra kick of spice.