Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe
Introduction
Reuben Balls are a delicious twist on the classic sandwich, combining corned beef, sauerkraut, and Swiss cheese into crispy, bite-sized treats. Paired with a spicy Thousand Island dipping sauce, they make a perfect appetizer or snack for any occasion.
Ingredients
- 1 cup corned beef, chopped
- 1/2 cup sauerkraut, drained and chopped
- 1/2 cup Swiss cheese, shredded
- 4 oz cream cheese
- 1 cup rye breadcrumbs
- 1 egg
- 1/2 cup all-purpose flour
- Oil for frying
- For the Spicy Thousand Island Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon sweet pickle relish
Instructions
- Step 1: In a bowl, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, and cream cheese. Mix until well combined, then chill the mixture for 30 minutes to firm up.
- Step 2: Roll the chilled mixture into 1-inch balls and place them on a tray. Freeze the balls for 15 minutes to help them hold their shape during frying.
- Step 3: Prepare three bowls for dredging: one with flour, one with a beaten egg, and one with rye breadcrumbs. Coat each ball first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated.
- Step 4: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the balls in batches for 2-3 minutes each until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
- Step 5: Meanwhile, mix all the Spicy Thousand Island sauce ingredients—mayonnaise, ketchup, Dijon mustard, hot sauce, and sweet pickle relish—in a small bowl. Chill the sauce until ready to serve.
- Step 6: Serve the Reuben Balls hot alongside the spicy dipping sauce for a flavorful bite.
Tips & Variations
- Freeze the balls before coating and frying to prevent them from falling apart in the oil.
- For a milder sauce, reduce or omit the hot sauce from the dipping sauce.
- Use pumpernickel breadcrumbs if you want a deeper rye flavor in the coating.
- Try adding a little caraway seed to the mixture for a more authentic Reuben flavor.
Storage
Store leftover Reuben Balls in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to retain the crispiness. The dipping sauce can be kept in the fridge for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the Reuben Balls instead of frying?
Yes, you can bake them at 400°F (200°C) for about 15-20 minutes until golden and crispy, but frying gives a better crunch and flavor.
Can I prepare the balls ahead of time?
Absolutely! You can shape and freeze the Reuben Balls before frying. When ready to cook, fry them straight from the freezer, adding an extra minute or two to the cooking time.
PrintReuben Balls with Spicy Thousand Island Dipping Sauce Recipe
These delicious Reuben Balls are a crispy, bite-sized twist on the classic Reuben sandwich, packed with corned beef, sauerkraut, Swiss cheese, and cream cheese. Crisply fried to golden perfection and paired with a tangy and spicy Thousand Island dipping sauce, they make a perfect appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including chilling and freezing times)
- Yield: Approximately 20 Reuben Balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the Reuben Balls:
- 1 cup corned beef, chopped
- 1/2 cup sauerkraut, drained and chopped
- 1/2 cup Swiss cheese, shredded
- 1/4 cup cream cheese, softened
- 1 cup rye breadcrumbs
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- Vegetable oil, for frying (about 4 cups)
For the Spicy Thousand Island Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon hot sauce (adjust to taste)
- 2 tablespoons sweet pickle relish
Instructions
- Mix the filling: In a medium bowl, combine the chopped corned beef, drained and chopped sauerkraut, shredded Swiss cheese, and softened cream cheese. Mix thoroughly until well combined, then cover and chill the mixture in the refrigerator for 30 minutes to firm up.
- Form the balls: Using your hands, roll the chilled mixture into 1-inch balls and place them on a tray lined with parchment paper. Freeze the balls for 15 minutes to help them set and hold their shape during frying.
- Prepare for dredging: Set up three shallow bowls or plates: one with the flour, one with the beaten egg, and one with rye breadcrumbs. This will be used to coat the balls before frying, creating a crispy exterior.
- Coat the balls: Take each chilled ball and first coat it evenly with flour, then dip it into the beaten egg ensuring full coverage, and finally roll it in rye breadcrumbs until completely coated. Place the coated balls back on the tray.
- Heat the oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying and to prevent burning.
- Fry the balls: Fry the Reuben Balls in batches so as not to overcrowd the pan. Cook each batch for 2-3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the dipping sauce: In a small bowl, mix together mayonnaise, ketchup, Dijon mustard, hot sauce, and sweet pickle relish until well combined. Chill the sauce until ready to serve to let the flavors meld.
- Serve: Serve the hot and crispy Reuben Balls alongside the spicy Thousand Island dipping sauce for a perfect appetizer or snack experience.
Notes
- Draining the sauerkraut well is key to preventing soggy Reuben Balls.
- Freezing the balls before dredging and frying helps them hold their shape better.
- If you prefer less heat, reduce or omit the hot sauce in the dipping sauce.
- Rye breadcrumbs add an authentic flavor, but panko or regular breadcrumbs can be substituted if needed.
- Maintain oil temperature carefully to avoid greasy or undercooked balls.
Keywords: Reuben Balls, appetizer, corned beef, fried snacks, Thousand Island sauce, party food, finger food
