Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

Introduction

Reuben Balls are a fun and flavorful twist on the classic Reuben sandwich, perfectly bite-sized and crispy on the outside. These savory snacks are filled with corned beef, Swiss cheese, and sauerkraut, served with a spicy Thousand Island dipping sauce that adds a zesty kick.

Ingredients

• 1 cup finely chopped corned beef
• 1 cup shredded Swiss cheese
• 1 cup drained sauerkraut
• 4 oz cream cheese, softened
• 1 cup breadcrumbs, divided
• 2 large eggs, beaten
• 1 cup all-purpose flour
• Oil for frying
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon relish
• 1 teaspoon hot sauce (adjust to taste)
• 1/2 teaspoon smoked paprika

Instructions

1. Step 1: In a bowl, combine the chopped corned beef, shredded Swiss cheese, drained sauerkraut, softened cream cheese, 1/4 cup of breadcrumbs, and one beaten egg. Mix thoroughly until evenly blended.
2. Step 2: Shape the mixture into balls about 1 to 1.5 inches in diameter. Place them on a tray and chill in the freezer for 30 minutes to firm up.
3. Step 3: Prepare three separate bowls: one with all-purpose flour, one with the remaining beaten egg, and one with the remaining breadcrumbs. Coat each ball first in flour, then dip into the beaten egg, and finally coat with breadcrumbs.
4. Step 4: Heat oil in a deep fryer or skillet to 350°F (175°C). Fry the coated balls in batches for 3 to 4 minutes, or until they are golden brown. Remove and drain on paper towels.
5. Step 5: In a small bowl, mix together mayonnaise, ketchup, relish, hot sauce, and smoked paprika to create the spicy Thousand Island dipping sauce. Adjust the hot sauce to your preferred level of heat.
6. Step 6: Serve the Reuben Balls hot with the spicy Thousand Island sauce on the side for dipping.

Tips & Variations

• For extra crunch, try panko breadcrumbs instead of regular breadcrumbs.
• If you prefer milder flavors, reduce or omit the hot sauce in the dipping sauce.
• Make sure to drain the sauerkraut thoroughly to prevent soggy balls.
• These can be baked at 400°F (200°C) for about 15-20 minutes as a healthier alternative to frying.

Storage

Store any 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 8-10 minutes to retain crispiness. The dipping sauce can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Reuben Balls ahead of time?

Yes, you can assemble and shape the balls in advance, then freeze them before coating and frying. This makes for quick cooking later on.

What can I use instead of corned beef?

If corned beef isn’t available, pastrami or cooked roast beef can be good substitutes that maintain a similar flavor profile.

Reuben Balls with Spicy Thousand Island Dipping Sauce Recipe

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★★★★★

4.6 from 79 reviews

Deliciously crispy on the outside and packed with the classic flavors of a Reuben sandwich, these Reuben Balls are bite-sized appetizers made from corned beef, Swiss cheese, and sauerkraut, served with a zesty spicy Thousand Island dipping sauce. Perfect for parties or game day snacks.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 20 Reuben Balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Reuben Balls

• 1 cup finely chopped corned beef
• 1 cup shredded Swiss cheese
• 1 cup drained sauerkraut
• 4 oz cream cheese, softened
• 1 cup breadcrumbs, divided
• 2 large eggs, beaten
• 1 cup all-purpose flour
• Oil for frying

Spicy Thousand Island Dipping Sauce

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon relish
• 1 teaspoon hot sauce (adjust to taste)
• 1/2 teaspoon smoked paprika

Instructions

1. Prepare the mixture: In a mixing bowl, combine the finely chopped corned beef, shredded Swiss cheese, drained sauerkraut, softened cream cheese, 1/4 cup of the breadcrumbs, and one beaten egg. Stir thoroughly until all ingredients are evenly blended into a cohesive mixture.
2. Form the balls: Using your hands, roll the mixture into small balls, approximately 1 to 1.5 inches in diameter. Place these on a tray and chill them in the freezer for 30 minutes to help them firm up, making them easier to coat and fry.
3. Coat the balls: Set up a breading station with three separate bowls: one with flour, one with a beaten egg, and one with the remaining breadcrumbs. Take each chilled ball and roll it first in the flour to lightly coat, then dip into the beaten egg, and finally roll it in the breadcrumbs to create a crunchy exterior.
4. Fry the balls: Heat oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the coated balls in batches for 3 to 4 minutes or until they turn golden brown and crispy on all sides. Remove them carefully and drain on paper towels to remove excess oil.
5. Make the dipping sauce: In a small bowl, whisk together mayonnaise, ketchup, relish, hot sauce, and smoked paprika until smooth. Taste and adjust the heat by adding more hot sauce if desired.
6. Serve: Serve the Reuben Balls hot alongside the spicy Thousand Island dipping sauce for a flavorful appetizer experience.

Notes

• Make sure to drain the sauerkraut well to prevent the mixture from becoming too wet.
• For a spicier kick, add extra hot sauce or a pinch of cayenne pepper to the dipping sauce.
• These can be made ahead and frozen, then fried directly from frozen for convenience.
• Use a thermometer to ensure the oil stays at 350°F for perfect frying.
• For a lighter version, try baking the balls at 400°F for 15-20 minutes until crispy.

Keywords: Reuben Balls, appetizer, spicy Thousand Island sauce, corned beef appetizer, finger food, party snack