Easy Reuben Balls with Spicy Thousand Island Dip Recipe
These Easy Reuben Balls are a delicious and crispy appetizer that combines chopped corned beef, sauerkraut, and Swiss cheese, all rolled into bite-sized balls and fried to golden perfection. Served with a spicy Thousand Island dip, they make a perfect party snack or game day treat with a classic Reuben sandwich flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: Approximately 20-24 balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Reuben Balls
- 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
Spicy Thousand Island Dip
- 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
Instructions
- Mix Ingredients: In a large bowl, combine the finely chopped cooked corned beef, well-drained and squeezed sauerkraut, shredded Swiss cheese, softened cream cheese, Dijon mustard, garlic powder, onion powder, salt, and black pepper until everything is evenly mixed.
- Chill Mixture: Place the mixture in the refrigerator and chill for 30 to 45 minutes to firm up, making it easier to shape the balls.
- Shape Balls: Using your hands or a cookie scoop, roll the chilled mixture into 1 to 1.5-inch balls, ensuring they are compact and uniform in size.
- Prepare Dredging Station: Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs for coating the balls.
- Coat Balls: Roll each ball first in the flour to lightly coat, then dip into the beaten eggs, and finally roll in the panko breadcrumbs. For a crunchier exterior, repeat the egg and breadcrumb steps before frying.
- Heat Oil: In a deep pot, heat approximately 2 inches of vegetable oil to 350°F (175°C) to prepare for frying.
- Fry Reuben Balls: Fry the coated balls in batches for 2 to 3 minutes each, or until they turn golden brown and crisp on the outside.
- Drain: Remove the fried balls with a slotted spoon and drain them on paper towels to absorb the excess oil.
- Make Dip: In a small bowl, whisk together mayonnaise, ketchup, sweet pickle relish, hot sauce, smoked paprika, Worcestershire sauce, and minced onion or onion powder. Season with salt and pepper to taste.
- Serve: Serve the hot Reuben balls alongside the spicy Thousand Island dip for dipping.
Notes
- Chilling the mixture before rolling makes shaping the balls easier and ensures they hold together well.
- Ensure the sauerkraut is squeezed as dry as possible to prevent the balls from falling apart during frying.
- For a healthier alternative, consider baking or air frying the balls instead of deep frying to reduce oil content.
Keywords: Reuben appetizer, corned beef bites, fried snack, party food, game day snack
