Introduction

Reuben Balls are a delightful twist on the classic sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese into crispy, bite-sized treats. Paired with a spicy Thousand Island dip, they make a perfect appetizer for parties or game day snacking.

A white plate holds five fried crispy balls with a golden-brown crunchy outer layer, each topped with small green chive pieces. One ball is cut open, showing a creamy, melted cheese layer with bits of meat inside, oozing an orange creamy sauce that flows onto the plate and some purple and white shredded cabbage underneath. In the background, a small white bowl is filled with the same orange creamy sauce, with a woman's hand holding a spoon dripping the sauce into the bowl. The plate and bowl sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked corned beef, finely chopped
1 cup sauerkraut, well-drained and squeezed dry
1 ½ cups shredded Swiss cheese
4 oz cream cheese, softened
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs
Vegetable oil for frying
½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp hot sauce
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp minced onion or onion powder
Salt and pepper to taste (for the dip)

Instructions

Step 1: In a large bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until fully incorporated.
Step 2: Chill the mixture in the refrigerator for 30 to 45 minutes to firm up, making it easier to shape.
Step 3: Using your hands or a cookie scoop, roll the chilled mixture into balls about 1 to 1.5 inches in diameter.
Step 4: Prepare a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Step 5: Coat each ball by rolling it first in flour, then dipping it in egg, and finally coating with panko breadcrumbs. For extra crunch, you can repeat the egg and breadcrumb steps.
Step 6: Heat about 2 inches of vegetable oil in a pot to 350°F (175°C). Fry the balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.
Step 7: Remove the fried balls with a slotted spoon and drain them on paper towels to remove excess oil.
Step 8: To make the spicy Thousand Island dip, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, minced onion, salt, and pepper until smooth and well combined.
Step 9: Serve the Reuben Balls hot alongside the spicy Thousand Island dip for dipping.

Tips & Variations

Chill the mixture before shaping to make rolling easier and prevent the balls from falling apart.
Make sure to squeeze the sauerkraut dry to avoid excess moisture that can affect the texture.
For a lighter version, bake the balls at 400°F (200°C) for 15-20 minutes or use an air fryer instead of deep frying.
Add a bit of caraway seeds to the mixture for a more authentic Reuben flavor.
Repeat the egg and breadcrumb coating step for an extra crispy finish.

Storage

Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) until warmed through and crispy. The spicy Thousand Island dip can be stored separately in the fridge for up to 5 days.

How to Serve

The dish shows several crispy golden brown fried balls on a white plate, each with a crunchy textured outside covered with small green chive pieces. One ball is cut open in the front, showing gooey melted white cheese mixed with bits of meat inside. Creamy light orange sauce is dripping from above onto the cut-open ball and pooling on thin slices of purple and white cabbage at the bottom. Behind, there is a white bowl filled with the same creamy sauce, with a swirl in the middle. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Reuben Balls ahead of time?

Yes, you can prepare the mixture and shape the balls a day ahead. Keep them refrigerated until ready to coat and fry.

What can I use instead of corned beef?

If you prefer, you can substitute cooked pastrami or roast beef for a different but still flavorful option.