Reuben 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
Scale
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
